Mix flour, baking powder, vanilla and salt in a bowl. Stir in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, strawberry puree, eggs and melted butter. If you have time allow the batter to rest and swell for about 20 minutes.

Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan. Swirl the pan around to make sure everything is filled in. If you get batter on the side of the pan, gently push it down with a spatula before it sets.

Stir the batter often to prevent the flour from sinking to the bottom.

Let the pancakes cool. Use my recipe for Strawberry Chia Jam or strawberry jam of your choice. It is important that all the ingredients are cold or the cream will melt.

Whip the cold cream and add powdered sugar and lemon zest if desired.

Layer one pankeke on a platter and top with a think layer of jam and them the cream. Repeat until all the pancakes are stacked. Garnish with cream, fresh strawberries and a little lemon zest. Keep cold until serving.