For the pancake batter:
(1 1/4 cups) all-purpose flour
(2 tsp.) baking powder
(3 tbsp.) sugar
(5 tbsp.) melted butter
(1 1/4 cups) milk
Make the batter: sift flour and baking powder into a large bowl and add salt.
In a separate bowl, whisk sugar and eggs into a smooth mixture.
Add in melted butter, vanilla and milk, and continue to whisk until blended.
Add in the dry ingredients and stir together just until mixture is blended.
Chill the mixture in the fridge for 30 minutes.
Pancake preparation: heat a medium frying pan and cover it with a thin layer of butter (not too much).
Pour about 3/4 of the diameter of the pan, and wait until the top of the pancake begins to form small (this should take about 3-4 minutes).
Flip the pancake, lower the heat and fry for another minute or two, until golden brown on the other side.
Put the pancakes on a serving plate and serve with strawberries, maple syrup and some powdered sugar.
If you make small pancakes that the amount will increase accordingly.
The pancakes are at their best when hot and fresh.
You can add fresh or frozen blueberries to the pancake batter to make blueberry pancakes as well.