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Strawberry Mint poppy seed Pancakes
Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium saucepan and heat over medium heat stirring throughout until sugar is dissolved. Allow to sit and thicken over very low heat until pancakes are ready. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together chopped mint and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries. Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2

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