In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk them gently to ensure the ingredients are evenly distributed and aerated.

Melt the butter until fully liquefied. Using a microwave-safe jug large enough to accommodate the wet ingredients streamlines the process and reduces extra cleanup.

Whisk together the melted butter, egg, vanilla essence, and milk until the mixture is smooth and cohesive. Gradually pour the wet ingredients into the bowl of dry ingredients, whisking just until combined. A few small lumps are completely fine and contribute to the pancakes’ tender texture.

Let the batter rest for about 10 minutes; this allows the flour to fully hydrate and ensures fluffier pancakes.

Meanwhile, hull the strawberries and dice them into small, 1 cm cubes, removing any leafy tops. Gently fold the diced strawberries into the rested batter, being careful not to overmix.

Heat a non-stick skillet or griddle over medium heat. A flat surface is essential for evenly cooked pancakes. Lightly grease the pan with butter or oil, using a pastry brush to create a thin, even coating.

Scoop 1/4 cup portions of batter onto the hot surface. Due to the chunks of strawberries, expect the pancakes to take on delightfully rustic, imperfect shapes rather than perfect circles. Depending on the size of your pan, you can usually fit about four pancakes at a time.

Watch carefully as small bubbles form and burst on the surface of each pancake. This is your cue to flip them. The second side cooks much faster—monitor the edges and center closely to gauge doneness. The result is a stack of golden, fruit-studded pancakes with a light, fluffy crumb and a juicy strawberry surprise in every bite.