To make the lemon cream cheese glaze, add the softened cream cheese and icing sugar to a small bowl and mix until smooth using a handheld electric mixer.

Beat in the vanilla, lemon zest and lemon juice – 1 tablespoon at a time – until the desired consistency is achieved. Cover and set aside until the pancakes are ready.

To make the pancake batter, whisk together the flour, baking powder, sugar and salt in a large bowl. Make a well in the middle and crack in the eggs. Whisk briefly from the centre out.

Add the milk, one third of it at a time, all the while whisking from the centre out, combining a little bit of flour at a time into the wet ingredients (this is a crepe technique that ensures no lumps).

When the batter is well combined, add the melted and cooled butter and whisk gently to combine.

Pour the batter either into a ziplock bag (use a glass to keep it upright, like I did in the video) or a squeezy sauce bottle.

Melt extra butter in a pan or griddle (rectangular is best for longer Pancake Spaghetti strips) over medium low heat. If using the ziplock bag, cut the tiniest tip off one corner and squeeze thin strips of pancake batter into the pan.

Cook the Pancake Spaghetti strips on one side only, so they remain soft and pliable. They’re ready after about 1 ½ minutes or until they dry out and bubbles form on top and they’re just golden on the bottom.

Layer the Pancake Spaghetti into bowls, top with fresh strawberries and dollops of lemon cream cheese glaze as sauce and enjoy!