For the strawberry sauce
1 pound strawberries, hulled
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
For the pancake
1 1/2 cups all-purpose flour
1/3 cup sugar
4 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups whole milk
Finely grated zest of 2 lemons
3 tablespoons lemon juice
2 teaspoons vanilla extract
2 large eggs
6 tablespoons unsalted butter, cut into 6 pieces, plus more for serving
Chopped strawberries, for serving (optional)
Make the strawberry sauce: Wet a kitchen towel, squeeze out all the water, then drape it inside a colander that is set inside a bowl.
In another large bowl, sprinkle the strawberries with the salt, then mash until lightly chunky in texture. Scrape the strawberries into the prepared colander. Gather the corners of the kitchen towel, and twist and squeeze the strawberries in the towel to drain away as much moisture as you can.
Open the towel and place the strained strawberries in a blender or food processor along with the sugar, lemon juice, and vanilla. Blend until very smooth and light in color, at least 30 seconds. Scrape the strawberry sauce into a small pitcher and refrigerate until ready to serve. (Or refrigerate for up to 3 days.)
Make the pancake: In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda.
In another bowl, whisk together the milk, eggs, lemon juice, lemon zest, and vanilla. (The mixture may curdle a little - that’s okay.)
Pour the wet ingredients into the dry ingredients and whisk slowly just until a thick batter forms (there should still be some large lumps).
Place the skillet on the One Top.
Allow to heat to goal temperature.
Add the butter to the skillet and let melt, swirling to coat the skillet. Once melted, immediately pour the butter into the batter and return the skillet to the One Top. Do not scrape the butter out of the pan.
Whisk the batter just enough to combine with the butter (this will also whisk out the large lumps), then pour all of the batter into the skillet. Cover and cook the pancake until bubbles start to set on the surface of the pancake and the underside is golden brown, 15 minutes.
Flip the pancake neatly by using a silicone spatula to lift the edge of one side of the pancake and carefully slide it, batter side up, onto a large plate. Invert the skillet over the plate, then carefully invert the plate and skillet together, allowing the pancake to fall back into the pan, cooked side up. Remove the plate.
Return the skillet to the One Top and cook until the second side of the pancake is golden brown, and it is completely cooked through in the middle, 5 minutes more. Transfer the pancake to a cutting board or cooling rack and let cool for 1 minute.
Using a serrated knife, cut the pancake into 8 wedges, and place 2 wedges on each plate. Serve while hot with the strawberry sauce, butter, and more fresh strawberries, if you like.