2 c. self-rising flour
2 tbsp. sugar
1 large egg
1 1/2 to 2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. butter, melted
1/2 tsp. 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.

Yield: 12 (4-inch) pancakes.