| 2 cups all-purpose flour | 1-3/4 cup milk |
| 1 teaspoon salt | 3 oz. cream cheese softened |
| 3 teaspoons baking powder | 2 oz. cream cheese cubed (small) |
| 2 tablespoons sugar | 1 tablespoon butter, melted |
| 1 large egg | 1/2 teaspoon vanilla extract |
Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
Combine eggs, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).
Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until the tops are covered with bubbles and edges appear cooked; turn and cook another side (the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
