Strawberry Sauce: Cut 400g of the strawberries into thin slices, place in a medium bowl, sprinkle with sugar and let stand 10 minutes. Cut the remaining strawberries into quarters and set aside.
Mash the sugared strawberries with a fork until they are a chunky sauce.
Pancakes: Combine the flour, baking powder and cocoa powder in a large bowl. Add salt and sugar then mix well.
Add the milk, egg and melted butter into the bowl then stir with a whisk until smooth.
Heat a slice of butter in a nonstick frypan over medium-high heat, when it is frothy brown pour 1/8 of the batter for each pancake.
When you see that the edges of the pancake are dry, turn over and cook for about 2 more minutes.
Serve two pancakes per person on a plate, sprinkle with strawberry sauce and garnish with fresh strawberries.