In a small bowl; whisk lemon juice in milk. Set aside for 5 minutes.

In a large bowl, beat together cream cheese and sugar.

Add eggs and vanilla; beat until smooth.

Beat in milk mixture.

In a separate bowl, combine flour, baking powder, baking soda and salt.

Slowly beat in with cream cheese mixture.

Using a large spoon lightly swirl in raspberry jam.

Pour around 1/3 C. of batter on a prepared skillet on medium/low heat.

Flip pancake when it begins to lightly bubble in the middle.

Continue cooking for around 2-3 more minutes.

Garnish with fresh raspberries and/or syrup and whipped cream.

Note: For Heart-Shaped Pancakes; thoroughly coat cookie cutter with nonstick cooking spray, fill cookie cutters around half full with batter and spread evenly. Allow to cook around 2 minutes before flipping; leaving the pancake in the cookie cutter until cooked completely.