1 Preheat a non-stick pan over medium heat and lightly grease with butter or oil.

2 Make the strawberry drizzle: hull and roughly chop 200g of the strawberries. In a small saucepan combine chopped strawberries, 2 tbsp sugar and lemon juice. Cook over medium heat, stirring, until the berries break down and the sauce thickens (about 6–8 minutes). Remove from heat and mash slightly with a fork or blend briefly for a smoother coulis. Keep warm.

3 Prepare the white chocolate drizzle: chop the white chocolate. Gently melt chocolate with 50ml cream in a heatproof bowl over a pan of simmering water (or microwave in 15s bursts), stirring until smooth. If too thick, add a teaspoon of warm milk. Set aside.

4 Make pancake batter: in a bowl whisk flour, 2 tbsp sugar, baking powder and salt. In another bowl whisk milk, egg, melted butter and vanilla. Pour wet into dry and whisk until just combined; a few small lumps are okay. Let batter rest 5 minutes.

5 Cook pancakes: pour 1/4 cup batter per pancake into the preheated pan. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), flip and cook 1–2 minutes more until golden. Keep cooked pancakes warm in a low oven while you finish the batch.

6 Assemble: stack pancakes on plates, spoon warm strawberry drizzle generously over the stack, then drizzle melted white chocolate on top. Top with remaining fresh sliced strawberries and dust with icing sugar.

7 Serve immediately with extra coulis on the side and a pat of butter if desired. Enjoy warm for best flavor!