For the Pancakes:
1. In a large bowl, combine the dry ingredients: all-purpose flour, flax seed (if using), salt, sugar, baking soda, and baking powder. Mix until thoroughly combined.
2. In a separate bowl, whisk together the egg and oil until well combined.
3. Add the egg and oil mixture to the dry ingredients. Then, add the buttermilk, yogurt, and vanilla extract.
4. Mix everything until just combined, being careful not to overmix. Cook pancakes on a griddle or pan until golden brown on both sides. Keep warm until ready to serve.
For the Strawberry Compote:
1. Roughly chop the fresh strawberries into even pieces.
2. In a cold pot, add the chopped strawberries, sugar, and citric acid or fresh lemon juice.
3. Stir the mixture and let it sit for 15 minutes.
4. Cook the compote over medium heat, mashing occasionally, for about 10 minutes or until it reaches a jammy consistency. Set aside to cool.
For the Whipped Cream:
1. In a cold bowl, whip the heavy cream until soft peaks form.
2. Sift in the powdered sugar, then add the vanilla and a pinch of fine sea salt.
3. Continue mixing until all ingredients are combined and the whipped cream is light and fluffy.
To Assemble:
Serve the warm pancakes topped with the strawberry compote and a dollop of fresh whipped cream. Enjoy!
