In a medium sized bowl, combine all of the dry ingredients until well blended. Set aside. In another medium sized bowl, combine all of the liquid ingredients and whisk until well blended. Set aside.
Grease a pan or griddle and begin heating it. Add the dry ingredients to the wet ones and whisk until just blended, taking care not to over mix. Add the strawberries and give three stirs around the bowl to mix them in.
Flick a drop of water onto the griddle, if it sizzles the griddle is hot enough to cook the pancakes. Ladle the batter onto the griddle to create your desired pancake size. Cook until bubbles start coming up through the pancake, the edges begin to stiffen and fluff up, and the bottom of the pancake looks golden-brown when you peek underneath it with the spatula. Flip the pancake and cook until it is golden brown on the opposite side.
Remove the pancake from the griddle and repeat the process until you've used up all your batter. Serve the pancakes immediately with the maple mascarpone and fresh strawberries on the side.
In a small bowl, mix together the mascarpone, maple, and milk until smooth.