3/4 cup flour
3/4 cup buttermilk
2/3 cup sliced fresh strawberries
1 tablespoon butter, melted
1 teaspoon lemon juice
1 teaspoon baking soda
1/4 teaspoon lemon zest
Whisk together the egg, lemon juice, zest and buttermilk in a small bowl or measuring cup. Set aside. In the medium bowl, whisk together the sugar, flour, salt and baking soda. Slowly whisk in the egg/buttermilk mixture until a smooth batter forms. It may bubble slightly. Fold in strawberries. Spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/2 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown. If not, return it to the stove and continue to cook for 1 minute. Take care that it cooks through, the strawberries some times create little pockets of raw dough, if your pancake is especially thick, you might want to test it before removing it from the griddle.
Yields about 4-5 mid-sized pancakes.