1. Using a fork, in medium bowl, combine cornmeal, flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in 1/2 cup strawberries.
2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining margarine and batter making 4 more pancakes. (2 pancakes per serving)
3. To serve, top each pancake with an equal amount of remaining strawberries. Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional Per serving: 310 mg sodium 55 mg cholesterol