2 tablespoons (30 g) melted butter, plus extra for cooking
1 cup (150 g) fresh strawberries, diced (plus extra for garnish)
¼ cup (60 ml) honey
1 tablespoon (15 ml) water
Directions
Combine dry ingredients In a mixing bowl, whisk together the oats, flour, sugar, baking powder, and salt.
Mix wet ingredients In a separate bowl, beat the egg with the milk and melted butter until well combined.
Form the batter Pour the wet ingredients into the dry mixture. Stir gently until just combined—avoid overmixing. If the batter seems too thick, add a splash more milk.
Add strawberries Fold in the diced strawberries, distributing them evenly throughout the batter.
Cook the pancakes Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter, then ladle about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on top, then flip and cook the other side until golden.
Prepare the honey syrup In a small saucepan, gently warm the honey and water over low heat, stirring until combined and slightly thinned.
Serve Stack the pancakes on serving plates, top with extra strawberries, and drizzle with the warm honey syrup. Enjoy immediately.
