Strawberry Mint Poppyseed Pancakes

For the Strawberry Syrup:

5 cups strawberries, hulled and diced fine

1/2 cup water

1/2 teaspoon vanilla

1 tablespoon honey

For the Pancake Batter:

1-1/4 cups all purpose flour

1-1/2 tablespoons poppyseeds

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

1-1/4 cups buttermilk

1/2 teaspoon vanilla

1 teaspoon Duncan Family Farms mint, chopped

1 egg

1 cup strawberries, diced