I really went easy on this one. After being gone for almost two weeks, I need to ease back into the creative process of inventing a weekly food item.

But let’s not take this one for granted.

I started with the idea behind the basic batter. Let’s forget the milk for now.

Puree two cups of fresh strawberries, 1 cup heavy cream, 3 tablespoons of vanilla, and 1/4 cup lemon juice. Add this mixture to the dry ingredients of the basic batter. Add 3 eggs. Add enough heavy cream to smooth out the batter.

In a sauce pan, add a 1/2 cup butter, 1 1/2 cups fresh shelled whole pecans, 1/4 cup of brown sugar. Caramelize on low heat.

Cook the pancakes on buttered cast iron. Just before serving, add 1/2 cup maple syrup to the pecans and drizzle the mixture over the top.

They were, OK.

Strawberry Pecan Pancakes