The night before you want to eat the pancakes, measure out the cornmeal in a bowl, then add the maple syrup, olive oil, and the boiling water. Whisk well until no dry bits remain. Cool slightly, then cover with a plate or beeswax wrap, and refrigerate overnight.

In the morning, to the bowl with the cornmeal mixture add the plant milk, the beaten egg and lemon zest and whisk well. In a separate, small bowl, mix the two flours with the baking powder and salt.

Add the dry ingredients to the bowl with the cornmeal batter, and whisk until the flours are fully incorporated and the batter is smooth and free of lumps. Let rest while you prepare the strawberries and the pan heats.

Pre-heat a warming drawer, or your oven to 200 degrees F (93 degrees C, that’s a barely hot oven) - you will want to keep your pancakes very warm until you serve them.

Heat a pan on medium heat, and meanwhile prepare the strawberries. Rinse (always under running water, never fully dunk them in), remove the stems, then cut into halves or quarters. Drizzle the honey and, if using, the vanilla paste over the strawberries, and gently toss with a spoon to coat. Set aside.

When the pan is hot, spread a bit of ghee or refined coconut oil in the pan, and add 2 tablespoonfuls of batter to the pan. Cook on the first side until their underside is golden, and the top has burst bubbles, then flip and cook them on the second side until golden. Keep each pancake in the warmed oven until ready to serve. Serve them with the strawberries, more honey or maple syrup, and dairy or plant butter.