Strawberry Balsamic Pancakes

Rinse, de-stem and quarter strawberries. Place 3 cups chopped strawberries in a heavy-bottomed pan. Add sugar, balsamic and 1/2 cup water
Heat to simmer, stirring occasionally, until macerated, about 15 minutes. Cover and remove from heat.
Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact.
Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
Combine Birch Benders and water, fold in remaining 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 sides are mostly dry.
Turn once, cook an additional minute, until golden brown.
Remove from heat. Store in a 200° oven if making a larger batch.
Top pancakes with balsamic strawberries, and syrup if desired.

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