Strawberry Buttermilk Pancakes with Fresh Strawberry Syrup

Whisk water and sugar together in a medium saucepan. Add whole strawberries.
Bring to boil and cook for 5-7 minutes. Remove from heat and add vanilla.
Using an immersion blender, place the blade attachment in the saucepan and pulse until the mixture is smooth. Or blend in a blender after the syrup has cooled.
Set the syrup aside until ready to use.

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