In a large bowl, put all ingredients together and mix them

Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.

Repeat with remaining batter, brushing griddle with more oil if necessary.

Served in a serving dish, served with chocolates and died and decorated with strawberries🍴🍴