Fluffy Cream Cheese Pancakes

2 cups self-rising flour

2 tablespoons sugar

1 large egg, lightly beaten

1 1/2 to 2 cups milk

3 ounces cream cheese, softened

1 tablespoon butter, melted

1/2 teaspoon vanilla extract (optional)



1. Combine flour and sugar in a large bowl; make a well in center of mixture.

2. Combine egg and remaining 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.

3. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve pancakes with warm maple syrup and bacon, if desired.

Note:

You can substitute 1/4 cup egg substitute, skim milk, and light cream cheese. Batter will be thinner and will cook faster.