Continue this process until all the milk is mixed into the mixture.
Add the vanilla essence and stir in thoroughly. (If you have time to spare after this, let the batter rest for 30 minutes).
Hull the strawberries and chop finely.
Mix the strawberries evenly through the mixture.
Add the butter to a pan and warm to a moderate heat.
Using a quarter cup, collect one or two scoops of the pancake mixture and pour into the pan. (You may be able to fit two pancakes into the one frying pan, which will save you time and spare you the whining for more pancakes more quickly!)
Tilt the pan around a little to help make the pancake a little larger.
When bubbles appear, flip the pancake over.
When a similar amount of time has passed, check the other side of the pancake is cooked and remove to a plate if it is ready.
Continue cooking the pancakes until all the mixture is gone. It should make around 25 pancakes.
Top with maple syrup, cream or icecream, or leave as they are. Enjoy!