Cornbread pancakes with fresh strawberry syrup

Wash the strawberries and hull them with a small sharp knife, cutting around the top at about 45 degrees or straight across; put them in a saucepan.

Over medium-high heat, add a pinch of sugar, a splash of cold water and the lemon juice; bring to a simmer, stirring and fishing out any seeds.

Lower to medium and cook, stirring occasionally, until the strawberries collapse and the syrup thickens, about 15 to 20 minutes; go by appearance, not time.

Pass through a fine mesh strainer, rubbing with a small ladle until only seeds and fibrous bits remain; stop early for a clear syrup.

Cool, wrap and refrigerate; skim the foam if wanted.

Whisk the flour, white sugar, baking powder, baking soda and salt; set aside.

Put the buttermilk, cornmeal and butter in a saucepan over medium heat, whisking, until the butter melts and it starts to simmer; cook stirring 2 minutes until very thick.

Take off the heat and cool 10 minutes so the eggs do not scramble.

Whisk in the eggs, add the dry ingredients and mix with a spatula about a minute into a very thick but scoopable batter, scraping the bottom of the pan.

Scoop about a third of a cup per pancake into a generously buttered skillet over medium heat; press lumps flat with a spatula rather than thinning the batter.

Cook the first side 3 or 4 minutes, until the edge looks dry and bubbles appear; flip without pressing.

Cook the second side about 3 or 4 minutes, rotating the pancakes, until they spring back to the touch.

Transfer to a plate, spoon over a generous amount of strawberry syrup and finish with a scoop of creme fraiche.