1. To start, we’re going to make the chamomile cream. In a small saucepan, add 1/2 cup of heavy cream and bring it to a low boil. It should gently bubble. Let it simmer for about 1 minute, then remove it from the heat. Now, add 2 chamomile tea bags to the hot cream. Cover the saucepan and let the tea steep for 5 to 10 minutes. This will infuse the cream with a lovely chamomile flavor. After steeping, take out the tea bags and put the cream in the fridge to chill completely. Once it’s chilled, transfer the chamomile cream and the remaining 1/2 cup of heavy cream to a mixing bowl. Whip the cream until you see stiff peaks forming, then stir in 1 tablespoon of honey. Store this in the fridge until you’re ready to serve.
2. Next, let’s make the pancake batter. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir these dry ingredients together until well mixed.
3. In a separate small bowl, whisk together 1 1/2 cups of buttermilk, 1/2 cup of plain Greek yogurt, 2 eggs, 2 tablespoons of melted butter, 1 tablespoon of vanilla, and the zest from 1 lemon. Make sure everything is well combined and smooth.
4. Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix the batter until just combined. It’s okay if there are a few lumps; overmixing can lead to dense pancakes. Once mixed, cover the batter and let it rest for about 10 minutes. This allows the baking powder to activate, resulting in fluffier pancakes.
5. While the batter is resting, let’s prepare the gingered strawberries. In a small saucepan, combine 1/4 cup of honey and 1 inch of grated fresh ginger. Heat it on medium until it simmers, then let it cool for about 5 minutes. Meanwhile, slice 2 cups of fresh strawberries and place them in a bowl. Pour the honey-ginger mixture over the strawberries and toss gently to combine. Set aside to allow the flavors to meld.
6. Now it’s time to cook the pancakes. Heat a large skillet or griddle over medium heat. You can add butter to the pan or spray it with cooking spray to prevent sticking. For each pancake, pour about 1/4 cup of batter onto the center of the hot pan. Cook until you see bubbles forming on the surface. This should take about 2 to 3 minutes. Carefully flip the pancake with a spatula and cook the other side for another minute or until it turns golden brown.
7. Repeat this process with the remaining batter, adjusting the heat as necessary to avoid burning. As they cook, stack the pancakes on a plate to keep them warm.
8. Finally, serve your perfect pancakes topped with the chilled chamomile cream, a generous portion of gingered strawberries, and a drizzle of maple syrup if you desire. Enjoy every bite of this delightful breakfast treat!
