In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
2. Step
Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
3. Step
In a medium bowl, mix together the wet ingredients.
4. Step
In a large bowl, mix together the dry ingredients.
5. Step
Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
6. Step
Heat 1 tablespoon of butter on a skillet over medium heat.
7. Step
Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
8. Step
Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
