In a small pan slowly bring 1 punnet of strawberries to the boil with 1 tablespoon water, 1 tbsp lemon juice and grated ginger. Cover and reduce the heat to a slow simmer for 3 minutes until the berries have stewed. Mix in a blender until quite smooth.
Sift the flour and a pinch of salt and the ground ginger into a bowl. Make a well in the centre and add the eggs. Beat the eggs into the flour. Gradually add the buttermilk and water and beat until bubbles form on the surface of the pancake batter.
Cover and refrigerate until ready to use.
Add the honey to the yoghurt, beat together and refrigerate.
Lightly oil a small pancake pan with the oil, removing any excess with kitchen paper.
Beat the pancake mixture once again before transferring into a jug for easy pouring.
Pour enough batter into the pan to cover the bottom and make a pancake approx 4mm thick. Cook for 2 to 3 minutes until bubbles form on the pancake surface. Flip pancake and cook for a further few minutes. Repeat the process until the batter mix is finished.
Serve with the remaining berries, topped with yoghurt and berry sauce.
Note: Portable gas stoves are available from camping stores or some Chinese supermarkets.