About 12 strawberries, sliced (see note for directions on heart shaped slices)
Whipped cream, for serving
Syrup, for serving
In a bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. In a separate bowl whisk together the egg yolk, melted butter, buttermilk, and milk. Add the wet mixture to the dry mixture. Stir gently with a wooden spoon until just combined. It's good if the batter is still a bit lumpy. Gently fold in the egg white and chocolate chips.
Heat a large, flat skillet over medium heat. Put a small amount of canola oil in the pan. Drop ¼ cup amounts of batter onto the pan, giving it space to expand. Cook until bubbles appear on the surface. If you'd like to place the strawberries in the pancake, layer the slices on at this point. Flip the pancakes and cook for another few minutes or until golden on both sides. Serve with slices strawberries, whipped cream, and syrup.
To slice the strawberries into heart shapes, cut them in half first then slice a rounded v through the top of each half. Slice in half again for thinner slices, if desired.
You can make these with the strawberries in the batter or simply piled on top. Putting them in the batter is a little more complicated but does make the berries wonderfully warm and soft!