Heat pan or griddle on medium low. I prefer using a cast iron pan for pancakes.

While pan is heating, sift all dry ingredients into mixing bowl and whisk a couple times.

In large mixing bowl, whisk together eggs, butter and agave syrup (or honey). Add one cup of the buttermilk to the egg mixture and whisk about a minute until frothy.

While coninuing to whisk, add the flour mixture and mix until just blended. Let rest a minute or two. The batter should be on thick side. Add a more buttermilk a little at a time until it's the consistency you like. It's fine if it's a bit thick, because after you ladle the batter in the pan, you can use a spoon to spread evenly. If you want a thinner batter, add a little more milk and stir. Just make sure you don't over work the batter or your pancakes won't be tender.

With paper towel, spread thin layer of oil in bottom of pan. Test temperature by sprinkling a couple drops of water in pan - if they "dance" it's ready.

Make a test pancake first. Adjust heat as necessary.

Ladle batter into center of pan and spread evenly with back of spoon. Drop several pieces of strawberries and bacon evenly on wet pancake (see image).

When you see a bubble pop in the center of the pancake, it's time to flip. Cook anohter minute or so until the botton the second side is golden brown.