New York Pancakes

It has to be said, (sorry England) that America may make the best pancakes of the Earth. More specifically, New York; I was lucky enough to travel to the city that never sleeps in 2012 at Christmas, and of all the meals we had there (of course we sampled many) breakfast was the most delectable- plates stacked unfathomably high with fluffy pancakes, even coming in the trendy red velvet variety and of course not forgetting blueberries and bacon. As a result, I felt it my duty (given that I can't actually successfully make English pancakes) to recreate the puffy pancakes at home.
Haha, now that it comes to actually writing this recipe, I realise all that boastful nostalgia was fairly unnecessary. These pancakes I make so frequently actually have very little to do with New York, the reason that I named them so was because part of their foundation is cream cheese and vanilla and of course I thought of the world famous New York cheesecake. The ending result is a tangy, light and not too sweet concoction and featuring a task that you may not consider morning work- separating eggs.
I promise you, I've tried and tried to make these without including flour, because wouldn't gluten free cheesecake pan cakes be so of the moment? Unfortunately, without the flour these don't have enough structure to cook into cakes, and the whipped egg whites without flour make a nasty scrambled egg texture. I'm sincerely sorry.
I don't often serve with this syrup, instead I like to macerate berries with balsamic vinegar and a tiny bit of sugar until they go into a chunky sauce, perfect for dumping over the cakes. This is achieved very easily with a handful of strawberries that you behead then roughly chop, then allow them to macerate with about 1/4 cap balsamic vinegar and 1/2-1 tsp caster sugar (it depends on the sweetness of the berries). Leave these in a covered bowl before you start making the pancakes so they have time to macerate, and the powers of osmosis will slick the berries in a glossy red glaze. Another option is some sour cherries, thawed frozen ones or ones out of a jar, or do a bit of morning dismemberment and destone and pull apart some shiny fresh cherries by hand. Chop these up with scissors then steep in some vanilla sugar, again before you prepare the pancakes.
1)Stir together 150g cream cheese, with 3 tbsp natural yoghurt or sour cream, 3 tbsp vanilla sugar, 4 tbsp plain flour and three egg yolks.
2)Leave the remaining 3 egg whites in another greaseproof bowl and whisk them very well, by hand because if I can manage it you certainly can, until stiff.
3)Stir about a third of the whites into the cream cheese mixture to lighten it, then fold the rest in until very smooth.
4)Using an ungreased, non stick frying pan, dollop small spoonfuls of the mixture in. Wait until the bubbles around the pancake set, then flip confidently. Give another minute or so on the other side, then do the next batch.
5)Serve with syrup, or the fruits prepared as above.