Heat the non-stick frying pan or cast iron skillet. Bring the stove heat to low flame.
As there is already butter in the pancake batter and if you are using a nonstick pan, you don't need to add butter to cook the batter. You could however lightly spray oil on the surface of the pan or daub it with ½ tsp of butter/ oil, if the surface is dry.
Pour pancake batter onto the hot pan or griddle using a round ladle or a ¼ cup measure.
Scatter 1 tablespoon of chopped strawberries on the pancake. When bubbles appear and pop on the surface all around the pancake, (about 2 mins) gently flip it to the other side so that the strawberries face the surface of the pan.
Cook for about 1 minute and raise the flame to medium. Cook for 30 secs or till the bottom of the pancake is firm and can be easily removed from the pan.
Transfer to a serving dish and proceed with the next pancake. Now that the pan or griddle is hot enough, the remaining pancakes should cook faster.
Serve hot with honey or syrup of your choice and with a knob of butter.