Lemon-Cream Cheese Dollar Pancakes

Make the batter: Combine milk and vinegar in a medium bowl; let stand for at least 5 minutes. (The mixture will thicken slightly and form small clumps.) Sift all the dry ingredients into a large bowl and whisk several times to distribute ingredients evenly. Combine yolks with melted butter in a small bowl and whisk to combine. Pour into milk mixture; mix well.In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until stiff peaks form. Pour wet ingredients into dry ingredients all at once and stir in the spinach; whisk until just mixed. Using a spatula, fold egg whites into the batter.

Heat a frying pan over medium-high heat and brush surface lightly with butter. Pour 1/4 cup batter into pan; cook for 2 to 3 minutes or until bottom is golden brown and surface begins to bubble. Flip and
cook for 1 to 2 minutes more. Repeat with remaining batter.

Make the lemon-cream cheese filling: In the bowl of an electric mixer fitted with the whisk attachment, combine all ingredients over low speed. Increase speed to high and continue to whip until light and fluffy. Chill until ready to use.

Make the candied lemon rind and syrup: Combine all ingredients in a small saucepan over low heat. Stir until sugar is dissolved. Increase heat to medium. Once mixture comes to a boil, lower heat. Simmer for 15 minutes or until liquid is syrupy and peel is slightly translucent. For a thicker syrup, continue to simmer for 10 minutes. Let cool.

Spread filling on the tops of 3 or 4 pancakes; stack on a plate. Place another pancake on the top of the stack. Top with whipped cream and lemon rind. Drizzle with lemon syrup.