Preheat the oven to 170C/150fan/325F.
Hull the strawberries and place in an even layer on a baking tray.
Bake for 15-20 minutes, by which point they should have collapsed into themselves and be sat in a puddle of strawberry juice.
If however they’re still pert and firm, switch the oven off & let them sit in the hot oven for another 5-10 minutes.
Pour the strawberries and juice into a clean jar and allow them to cool fully before putting on a tight fitting lid and storing in the fridge.
Once in the fridge they’ll last a few days.
Mix the flour, baking powder and salt together.
Rub in the butter (and lard if using) with your fingertips until it resembles breadcrumbs.
Stir through the sugar and lemon zest.
Crack in the egg and pour in the milk.
Mix together until you have quite a stiff dough.
Dust a clean worktop with a little flour and use a rolling pin to roll the dough out to about 5mm thick.
Cut into rounds using a cookie cutter or upturned glass.
Repeat with the leftover dough until it’s all used.
Preheat a griddle or heavy bottomed frying pan over a medium high heat.
Grease the pan with a little oil or butter and add as many griddle cakes that will fit comfortably into the pan. Cook for about three minutes and then flip, cooking for a further three minutes on the second side.
Keep the cooked griddle cakes warm until all the dough has been cooked.
To serve, stack three or four hot griddle cakes onto a plate.
Top with some of the roast strawberries and pour over a little of the juice.
Please enjoy my recipe! Jane | hedgecombers.com