Daniel Tiger’s Strawberry Pancakes

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

In another bowl, mix the milk, egg, and vanilla extract until fully blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay; do not overmix.

Fold in the chopped strawberries, being careful not to crush them.

Heat a skillet or griddle over medium heat and add a tablespoon of butter. Once melted, pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes or until golden brown.

Remove pancakes from the skillet and keep warm while you repeat with the remaining batter.