buttermilk pancakes w/ strawberry sauce

oh easter sunday.
memories of bright turquoise dresses, church, chocolate and brunch at newland's golf course in langley, bc. i remember three very distinct things about these brunches: easter hats worn by stuffy women smelling of moth balls and red door (its a perfume, it actually smells good...accept when mixed with moth balls), the guy that made belgian waffles directly in front of me, and then put whatever i wanted on top of them, and the very first time i tried eggs benedict.
my mom always made us dress up for such an occasion. she would even use her hot rollers on my hair. i suppose it was to impress the moth ball ladies who of course ended up turning their noses up at us anyway due to at least one of the three of us children spilling something on ourselves, fighting, crying, screaming or fidgeting. i think i can even recall my parents taking two separate cars in case of something horribly embarrassing happening. needless to say, easter brunch is quite the tradition on our family.
i am from vancouver originally, but have been living here for a little over 5 years. my younger brother also lives here in toronto. hes a great kid and i always cherish the time we spend together which is rare due to his very demanding schedule with the national ballet company (yes, yes i most definitely am bragging about him).
so easter came around again this year and my bro and i decided not to negate on the brunch tradition our family upholds with such pride. he has a great pancake recipe and i don't like maple syrup (yes i know, such a blasphemous canadian) so i prefer to eat them with fruit.
so what did we make? delicious buttermilk pancakes with strawberry syrup. we also added bacon and eggs with a side of blackberries and blueberries. it was pretty much heaven. especially since we were able to eat outside for (my) first time this year.
so easy and delicious, you don't need a special occasion to make it.

for the pancakes: (makes about 6 or 7 cd sized pancakes)

dry:

• 1 1/4 cup all purpose flour
• 1 tbs baking powder
• 3 tbs white sugar
• pinch of salt

wet:

• 1 egg
• 1 1/4 cup buttermilk (you can use regular 2% milk as long as you add 2 tbs white vinegar with that)
  
• 2 tbs veg oil

mix dry ingredients in large mixing bow. use a whisk to ensure there are no lumps. in a separate mixing bowl, whisk together the wet ingredients. slowly pour the wet mixture into the dry ingredients, stirring constantly. whisk together until mixture is thick and smooth. use a non-stick pan at medium-low heat. take a ladle and fill with the pancake mixture. slowly pour at the center of the pan. as it takes shape make circular motions with the ladle to create a larger circle. let cook in pan for a minute or so. as you start to see bubbles rise to the surface of the pancake. when that happens, flip it over. the cooked side should be a smooth, nice golden brown. the pancake will be almost cooked through at this point, so it won't take long to cook the other side. look that the flattest part of the pancake is golden brown, and it should be perfect and delicious. stack high and enjoy!
*note: serve with the side you cooked first facing up, just for presentation's sake.