2. Whisk together the flour, baking powder, egg, and milk until smooth. Heat a heavy based, non-stick frying pan and grease with a little oil. Pour small amounts of batter into the frying pan (about 2 tablespoons per pancake), once the top has bubbled and dried flip the pancake and cook the other side until golden. Keep warm whilst you make the rest of the batter.
3. Reheat the strawberries gently while you arrange the pancakes. Place a pancake on each serving plate and spread with mascapone then arrange some sliced strawberries on top. Repeat this layering until all the pancakes are used up. Top the stack with any remaining strawberry slices and drizzle over the melted cinnamon butter.
Recipe courtesy of www.vivastrawberries.com