Strawberry, Vanilla and Chia Seed Jam Loaded Pancakes

Directions

For the Jam

1. Prepare the strawberries by cutting off the top and slicing the larger strawberries in half or into quarters if really large and place them into a pan with the sugar with the 2 halves vanilla pods

2. Start on a low heat as you just want the sugar to start dissolving 

3. Once the sugar is dissolved you can turn the heat up and add the lemon juice and chia seeds and let it bubble away while giving it a stir every now and then

4. Using a sugar thermometer let the jam get to 105 degrees C. At this point it will be ready to pour into your sterilised jars if you are using them.

For the pancakes

1. Mix together the milk with the vinegar and leave to curdle for a few minutes

2. In a large bowl mix the flour, baking powder, bi carb and sugar and make a well in the middle 

3. Beat the egg in a small bowl and pour into the well and mix together

4. Start pouring in the curdled milk while mixing at the same time until all combined and you have a smooth batter

5. Melt some butter in a pan on a medium heat, once it starts frothing you can spoon in the batter to make some small pancakes, you should be able to fit a few in the pan at the same time depending how big your pan is. Once you can see some air bubbles form in the pancakes they are ready to flip over. Cook for a couple of minutes on the other side. Continue making more pancakes until all the batter has been used up. 

Assembling

1. You can now assemble the pancake tower by layering up the pancakes with dollops of sliced strawberries, peanut butter and your homemade jam in between. Once your pancake stack has been constructed finish it off with more jam, peanut butter, strawberries and some crushed peanuts and finally enjoy!