Pancakes with Strawberry Sauce

Sauce:

1. In a pot heat the chopped strawberries, sugar, lemon juice and cinnamon stick.
2. Stir and simmer for about 20 minutes.
3. Stir occasionally with a spoon so that it does not stick to the bottom.
4. After 20 minutes and when the sauce begins to thicken, remove the cinnamon stick and lightly blend with a hand blender, stir and put aside.
5. Finally, stir and set aside.

Pancakes:

1. In a blender, place the cracked eggs, flour, sugar, baking powder, vanilla extract, the melted butter and milk.
2. Blend everything until you get a homogeneous mixture.
3. In a non-stick skillet, add a little butter and heat.
4. In the center of the frying pan, place a small amount of dough.
5. Cook on medium / low heat for about 1 and 1/2 minutes.
6. When the pancake is golden, turn and cook the other side for a few seconds.
7. Once it's golden brown on both sides, remove with a slotted spoon and place it in a serving dish and cover the pancake with a little sauce.
8. Repeat the process and make sure the pancakes are all the same size.
9. For each 2 pancakes, add a little more butter in the skillet.
10. You can serve individually by placing 3 pancakes on each plate or you can make a tower.
11. If you do not want to use the whole dough at one time, you can store it in the refrigerator for up to 2 days.
12. If you want you can accompany these pancakes with natural yogurt or whipped cream.