Check that all the ingredients, eggs, buttermilk, butter etc are at room temperature. Sieve the dry ingredients together into a large mixing bowl and stir them so they mix. Check the expiry date on the baking soda, before use.

Break the egg into a cup, check the egg is fresh. In a small mixing bowl, whisk together the egg and half the buttermilk and the melted butter. ½ teaspoon of vanilla extract could be whisked into to the wet ingredients for added flavour.

Make a well in the flour mixture, pour in the buttermilk egg liquid. Draw the flour mixture into the liquid using a rubber spatula, and let the ingredients combine smoothly, adding the remaining buttermilk as required. Mix lightly as too much of mixing could keep the pancakes from rising and make them tough.

Your batter is now ready! Dice the strawberries into even sized small pieces (about 1cm or less) and set aside till required.

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 teaspoon 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.