Start with the syrup. Put the chopped strawberries in a small pot and cover with water. Bring to a simmer and cook for 10 minutes until the water is bright pink and the strawberries are mushy.
Strain the strawberries out and return the water to the pot. Add the sugar and bring to a simmer. Simmer for 5 – 10 minutes until the syrup begins to thicken. Since the syrup thickens as it cools, test the thickness by taking a small amount on a spoon and blowing on it to cool. When you’re happy with the consistency, remove the syrup from the heat and set aside to cool.
Combine the flour, baking powder, sugar, salt and poppy seeds in a bowl. Put the 2 teaspoons of vinegar in a measuring cup and pour in the soy milk until you reach 1 cup (240 ml). Add the zest and juice of the lemon to the milk.
Pour the liquid mix into the dry mix and combine. Let rest for 5 minutes. Heat a non-stick pan over medium heat. After the batter has rested fold in the diced strawberries and ladle a small amount of batter into the pan. Cook on the first side until the bubbles on the top begin to burst then flip to the other side.
Remove to a plate and keep warm in the oven or under a tea towel until you’ve made all the pancakes. Serve with the strawberry syrup and your choice of garnishes.