In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk.

Melt 3 tablespoons of butter in the bottom of a medium bowl, then whisk in the buttermilk, followed by the eggs, one at a time.

Gently stir in the strawberries and pour the strawberry-buttermilk mixture into the dry ingredients, stirring until just combined.

Heat a large skillet (cast-iron is my favorite for pancakes) and melt butter or oil over medium to medium-low heat (my burner is intense, so medium-low for me).

Spoon or pour a scant 1/4 cup of batter into the skillet for each pancake. Cook until bottoms are golden and bubbles appear all over top, about 1 to 2 minutes. Flip the pancakes and cook until the second side is golden, another minute.

If you’re not going to eat them right away, you can spread them on a baking sheet and keep them warm until needed in a 200-degree oven, but I highly recommend drenching them in butter and maple syrup and devouring.