2 cups self-rising flour
2 tablespoons sugar
1 large egg
1 1/2 to 2 cups milk
1 (3-ounce) package cream cheese, softened
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla extract
- Combine self-rising flour and sugar in a large bowl; make a well in center of mixture.
- Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
- Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.
NOTE: 1/4 cup egg substitute, skim milk, and light cream cheese may be used. Pancake batter will be thinner and will cook faster.