4 ounces cream cheese, at room temperature
2 large eggs
1/4 cup flour, such as almond, coconut, or all-purpose
1/2 teaspoon baking powder
1/4 teaspoon fine salt
Cooking spray or butter, for greasing the pan
Sliced strawberries and powdered sugar, or maple syrup, for serving
Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.
Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
Repeat with cooking remaining batter. Serve with sliced strawberries and powdered sugar or a drizzle of maple syrup.
Make sure the batter is perfectly smooth before you begin cooking; start with room-temperature cream cheese. If you want to add a pinch of sugar, a dash of cinnamon, or even a splash of vanilla, go right ahead. I prefer them plain so I can load them up with flavorful toppings. You could even up the cheesiness of these tangy pancakes with a handful of shredded Parmesan or cheddar cheese and take them to the savory side.
Wait to flip. Give the batter enough time to set before cooking the other side. Three minutes gives a golden, lacy appearance.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.