In a small saucepan, combine the strawberries with the lemon juice, maple syrup, and dried lavender. Heat over medium-low until the strawberries soften and become mashable, which should take around 10 to 15 minutes. You’ll notice they’ll start to break down easily.
Once soft, use the back of a fork or spoon to mash the strawberries to your desired consistency. Stir in the chia seeds to thicken the mixture. If you prefer your jam thick, opt for 3 tablespoons of chia seeds and let it simmer for another minute.
Remove your jam from heat, transfer it to a jar, and let it cool. As it cools, the mixture will thicken further, creating a lovely jam.
While the jam cools, you can start making the pancakes. In a small butter warmer or another saucepan, gently heat the butter and maple syrup together until the butter has melted. Remove it from heat and allow it to cool slightly.
In a mixing bowl, combine the dry ingredients: spelt flour, cornmeal, baking powder, and salt. Mix thoroughly.
Crack in the eggs and measure in the milk into the dry mixture. Add the cooled butter and maple syrup mixture. Stir until just combined; be careful not to overmix. Let the batter rest for a few minutes while you warm the skillet.
Heat a skillet over medium heat. You want it hot enough that a drop of water flicked onto it will sizzle. Add about 1/2 tablespoon of butter to grease the skillet.
Once the skillet is ready, pour about 1/4 cup of the batter onto the skillet. Cook for 1 to 2 minutes until the pancakes begin to bubble slightly; this is a sign they’re ready to flip.
Gently flip the pancake and cook for another 1 to 2 minutes until they’re golden brown and cooked through. You can check by gently pressing down—if it springs back, it’s done!
Repeat this process with the remaining batter, adding more butter to the skillet as needed.
Serve your pancakes warm with a drizzle of your favorite nut butter and a generous helping of the strawberry-lavender chia jam. Enjoy your delicious breakfast!
