1In small bowl, mix sour cream and turbinado sugar until blended. Refrigerate until serving time.
2In medium bowl, stir Bisquick mix, granulated sugar, wheat germ and baking powder. Add buttermilk, vanilla and egg; stir with fork or whisk until blended. Stir in butter. Gently fold in chopped strawberries.
3Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour about 3 tablespoons onto hot griddle; spread to 4-inch round. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
4Sprinkle pancakes with powdered sugar; serve with sour cream mixture. Top with sliced strawberries.