01 -
Pile pancakes onto dishes while they're still warm, then pour on the strawberry syrup as much as you like before digging in.
02 -
Give the mixture a stir every now and then. Keep simmering the sauce until the fruit gets soft and the syrup gets thick, usually about 6 to 8 minutes.
03 -
Put the sliced berries, sugar, water, and lemon juice into a small pot. Heat over medium and let it start to bubble.
04 -
Scoop some batter onto your hot pan. Wait until bubbles pop on the top and the edges are set, then flip them over and cook until they're golden and ready.
05 -
Warm up your non-stick skillet or griddle on medium. Lightly grease it with some butter.
06 -
Leave the batter on the counter for about 10 minutes—this helps make fluffier pancakes.
07 -
Gently fold in the floured chopped strawberries to the batter so they're spread all around.
08 -
Pour the wet bowl into the dry ingredients. Use a spatula to mix just until the flour's gone—you don't want to overmix.
09 -
Crack eggs into a new mixing bowl, then add your milk or buttermilk, butter that's been melted, and vanilla. Give it all a good whisk until smooth.
10 -
Toss the flour, baking powder, sugar, and salt into a big bowl. Whisk them well so everything's mixed together.