In a large bowl mix together the milk, sour cream, egg, and oil.
Sprinkle over top the baking powder, salt, sugar, and flour.
Mix until just combined.
Fold in the diced strawberries.
Preheat a griddle or skillet to medium-low heat.
Add a light layer of butter or oil to the pan to stop the batter from sticking.
Add about ⅓ cup (80 ml) of batter to the pan.
Allow to cook until the sides just start to set and you see bubbles breaking on the surface. When you slip a spatula under the pancake it should hold together.
Flip the pancake to the other side and cook for another 1-2 minutes or until lightly browned on both sides.
Continue with the rest of the batter until everything is used up.
Serve immediately with butter and maple syrup or with you favourite topping!