STRAWBERRY PANCAKE ROLL-UPS

1 - 1/2 quarts fresh strawberries, rinsed and hulled

6 tablespoons sugar

2 tablespoons lemon juice

8 ounces cream cheese, at room temperature

1 - 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 - 1/2 cups buttermilk

1 cup milk

oil

Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into a strawberry puree.

In the blender or food process (no need to rinse), whirl cream cheese and 1/2 cup of the of the strawberry puree until blended and smooth.

In a bowl, mix flour, baking soda, salt and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened

Place a nonstick griddle or a 12 - inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temperate. Spoon batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other side, 1 - 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheet and keep warm in a 200 oven. Coat pan with more oil as necessary to cook remaining pancakes.

Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries and drizzle with a little strawberry puree; serve with remaining puree to taste.

YIELDS: Makes about 8 roll-ups; 4 servings

Notes: Thin and tender, the pancakes are rolled around a strawberry pink filling. You can make the strawberry sauce and cream cheese mixture (steps 1 and 2) up to 2 days ahead; cover separately and chill

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