Heat a griddle or skillet to medium-high heat, about 375°F. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease pan - we like to use about a tablespoon of oil and use a paper towel to quickly spread and wipe off excess.
Combine Birch Benders and water. Fold in 1 cup quartered strawberries.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and the sides are mostly dry.
Turn once, cook an additional minute.
Remove from heat. Store in a 200° oven while you finish making all the batter into pancakes.
Stack pancakes as desired and top with remaining strawberries and syrup.