Strawberry Pancake Roll-ups

Notes: This is our take on the popular spring breakfast at the Buffalo Cafe in Whitefish, Montana. Thin and delicate pancakes are rolled around a strawberry-pink filling. You can prepare the strawberry sauce and cream cheese mixture (steps 1 and 2) 2 days in advance; cover separately and refrigerate.
Thinly slice 2 cups of strawberries. In a blender or food processor, whisk the remaining 1 liter of strawberries until smooth. Squeeze through a fine sieve into a bowl, extracting as much liquid as possible with the back of a spoon or spatula; remove any remaining liquid. Whisk together 1/4 cup sugar and lemon juice with strawberry puree.In a blender or food processor (no rinsing required), whisk cream cheese and 1/2 cup strawberry puree until smooth.In a large bowl, combine the flour, baking soda, salt, and remaining 2 tablespoons of sugar. In another bowl, whisk together the eggs, buttermilk, and milk until smooth. Beat the milk mixture with the flour mixture until evenly moistened.Preheat a nonstick skillet or 12-inch nonstick skillet over medium-high heat (350 °); when hot, brush lightly with oil and adjust the heat to maintain the temperature. Add the batter in 1/2 cup portions to the pan and cook until the pancakes are lightly browned on the bottom and the edges are dry, about 2 minutes; turn with a wide spatula and brown on the other side, another 1 1/2 to 2 minutes. When the pancakes are ready, transfer them to baking sheets and keep them in a preheated 200 ° oven. Brush the pan with a large amount of oil, if necessary, to make the remaining pancakes.Spread each pancake with about 2 tablespoons of the cream cheese mixture and roll up. Place two rolls on each plate, spread the sliced strawberries evenly on top, and drizzle with a little strawberry puree; serve with the remaining puree to taste.