Buttermilk Pancakes:

• Melt butter in the microwave or on the stove and set aside
  3 tbsps. unsalted butter
• Put the flour, sugar, baking powder, baking soda and salt into a large mixing bowl and whisk to combine.
  2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsps. baking powder, 1 tsp baking soda, 1/2 tsp salt
• In a separate mixing bowl add buttermilk, eggs and vanilla extract and whisk to combine.
  1-3/4 cup buttermilk, 2 large eggs, 2 tsps. vanilla extract
• Pour the wet ingredients into dry ingredients and whisk briefly to combine - (you should still be able to see lumps of flour). Do not overmix.
• Add melted butter and whisk again, briefly.
• Tip chopped strawberries into the mixing bowl and whisk briefly once more. (If the pancake batter is still a bit lumpy that is fine.)
  1 cup strawberries, chopped small
• Set pancake batter aside for 5-10 minutes. (Do not skip this step.)
• Add a drizzle of oil to a griddle set over a medium heat. When it’s hot, dollop about two tablespoons of batter per pancake into the griddle. When you see bubbles starting to appear on the surface, flip the pancakes and cook on the other side.
  1/4 cup canola/vegetable/coconut oil, divided
• Work in batches, re-oiling the griddle as necessary until all the batter has been used up.
• Serve with a drizzle of strawberry sauce and scatter over the top some fresh strawberries.
  extra chopped strawberries for garnish