Strawberry Cream Cheese Pancake Muffins

Preheat oven to 350ºF and liberally spray a 12-well muffin tin with cooking spray.

Combine flour, sugar, baking powder and salt together in a large mixing bowl and whisk to aerate. Then combine milk, strawberry cream cheese, balsamic vinegar and egg yolks in another bowl and whisk until smooth. Pour wet ingredients into the dry ingredients and whisk thoroughly into a thick, smooth batter.

In another bowl, use a hand mixer to whip egg whites into stiff peaks. Use a spatula to gently fold the egg whites and strawberries into the batter.

Use a heaping 1/3 cup measure to scoop the batter into the prepared muffin tin wells. There might be some leftover batter to make some extra pancakes! Bake the pancake muffins for about 20 minutes, until they are puffy and golden. Let them cool for 5 minutes, then turn them out on a rack to cool enough to handle. Serve them immediately and enjoy! Leftovers can be refrigerated, then heated up in the toaster the next day.