Preheat oven (or toaster oveto 400º. On a small baking sheet, distribute walnuts evenly and drizzle with maple syrup. Sprinkle with sea salt, and toss with you hands (doesn’t that feel good?). Bake for 5-7 minutes, until they become fragrant and golden brown. Remove from oven and set aside.

Whisk together the flour, baking powder and soda, and sea salt in a large bowl. Crack two eggs in, then add the honey, sour cream, lemon zest, and vanilla. Reserve strawberries.

Mix thoroughly, incorporating the egg, until all dry ingredients are blended with wet. Do not over mix. Fold in the strawberries at the end.

Plug in and prepare waffle iron (or frying pan if you’re making pancakes). When the iron is ready, add appropriate amount of batter into it (follow user manuaand cook for 3-5 minutes, again according to your machine.

For pancakes, using a large frying pan or cast iron skillet on medium high heat, melt a pat of butter just until it sizzles. Use a ¼ cup scoop to add batter to the skillet, leaving at least a few inches between pancakes. Flip when bubbles pop on the wet pancake batter’s surface (the bottom should be beginning to brown), 1-2 minutes. The second side usually needs half the time.

Keep waffles or pancakes warm in the oven, wrapped in foil. Serve with maple toasted walnuts, liberal amounts of maple syrup, sour cream, and fruit.