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Heat griddle to 350 degrees.
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Beat egg, melted butter, buttermilk and cold water together in medium bowl.
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Add all dry ingredients to bowl and stir a few times with a large whisk or fork or rubber spatula.
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Do not over mix! Mix just until wet and dry ingredients are incorporated. Lumps are good. Always mix by hand.
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Set aside. If the batter seems too thick, add a couple of tablespoons of water. The batter should be slightly thick.
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Wash and cut strawberries into small pieces. I cut the strawberries in half, then into 5-6 thin slices per half.
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Lightly grease the griddle with butter or cooking spray, (butter is best).
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Using a 1/4 cup measure, scoop out the batter onto the griddle. When the batter is on the griddle, sprinkle a few slices of the strawberries onto each pancake.
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Cook until bubbles start to appear and pop. It is not necessary for all of the bubbles to pop before flipping the pancakes.
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Flip the pancakes.
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Cook for an additional 1-2 minutes.
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The pancakes are done when they spring back after being poked lightly with the corner of a spatula.
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Serve with Fresh Strawberry Syrup, garnish with more fresh strawberries, whipped cream or vanilla ice cream.