Instructions

1. Prepare the syrup. Add strawberries, sugar, water, vanilla and corn syrup to medium saucepan and heat over medium heat stirring constantly until sugar is dissolved. Remove from heat. Using a food processor or blender, puree strawberry syrup mixture until smooth with small bits of strawberries left. Allow to sit over simmering heat to thicken until pancakes are ready.
2. Preheat a large nonstick pan or skillet over medium-low heat and spray with Cooking spray or grease lightly with vegetable oil.
3. In a large bowl, mix self-rising flour and sugar together. Add beaten eggs, buttermilk and oil and stir well or until batter is smooth.
4. Pour 1/3 cup batter onto preheated skillet. Sprinkle 1 tablespoon of diced Strawberries over batter. When edges begin to look set or dry and bubbles form and burst in the batter, flip pancakes with a large spatula. Cook 10 to 15 seconds longer. Don’t overcook. Repeat with the remaining batter. Serve warm with strawberry syrup and fresh strawberries. Garnish with confectioners’ sugar or whipped cream.