Birthday pancakes

Ingredients:

Topping

• 1 cup heavy cream
• 0.5 tbsp. natural maple syrup
• 110 g cream cheese, cut into pieces
• 1 tbsp natural vanilla extract
• A pinch of coarse salt

Pancakes

• 1.5 cups premium flour
• 3 tablespoons of sugar
• 1 tbsp baking powder
• 0.5 tsp fine salt
• 1 cup of milk
• 4 tablespoons unsalted butter, melted, plus 2-3 tablespoons for frying pancakes
• 2 large eggs
• 1 tbsp natural vanilla extract
• 0.5 cups multi-colored sprinkles + extra for decoration
• Sweet whipped cream, for garnish

Preparation:

1. Topping:
   
   In a small saucepan, heat the heavy cream, maple syrup, cream cheese, vanilla extract, and coarse salt over medium-low heat, whisking frequently, until the cheese is smooth and the mixture begins to simmer, 8 to 10 minutes. Remove the saucepan from the heat, cover, and keep warm.
2. Preheat oven to 120°C.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. Pancakes:
   
   In a large bowl, combine the flour, sugar, baking powder, and fine salt. In a medium bowl, combine the milk, butter, eggs, and vanilla extract. Add the milk mixture and toppings to the flour mixture and stir until fully incorporated (it's okay if a few lumps remain).
4. Heat a large nonstick skillet or griddle over medium-low heat, add 1/2 tablespoon of butter, and let it melt. Pour 1/4 cup of batter into the hot skillet and cook until the pancakes are lightly golden on the bottom and bubbly on top, 4-5 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes. Stack the pancakes on serving plates and keep them in the oven to keep warm. Cook all the pancakes in the same way.
5. Pour the topping over the pancake stacks, then top with whipped cream and colorful sprinkles. Add a candle, if desired, and serve the pancakes with the remaining topping.