Absolutely love pancakes – so we are all for celebrating this wonderful day! Today’s lunch was a yummy stack of pancakes with fresh preserved strawberries topped with our favorite edible flower; cornflower. It’s so easy to make pancakes and so cozy eating pancakes on a rainy Tuesday.
Pancakes are especially tasty with preserved strawberries – so here is the recipe:
Preserved strawberries for pancakes
250 grams of frozen strawberries
1/2 vanilla pod
The juice of 1 half a lemon
100 grams of sugar
You just pour all the ingredients in to a pan and bring the mixture to the boil and leave on moderate heat for about 8 minutes. Then pour it in a bowl or straight on top of the pancakes. Decorate with your favorite edible flowers and enjoy.
Have a great pancake day!