In a small saucepan, combine cornstarch, sugar & salt. Add water & raspberries; cook until ‘clear’ & bubbling. Remove from heat & add butter, lemon juice. If you wish , press sauce through a sieve to eliminate the seeds. Set aside.
Cream Cheese Filling
In a bowl, beat cream cheese until smooth. Add remaining filling ingredients beating until smooth. Set aside.
Pancakes
In a large bowl, whisk together egg, sugar, milk, sour cream, butter & vanilla.
In a separate bowl, combine flour, baking powder, baking soda & salt.
Add flour mixture to the liquid mixture & whisk together until no large lumps remain but don’t overmix. Let the batter sit for 15 minutes. You can even refrigerate it overnight & cook the next morning.
Heat a nonstick griddle on medium-low heat. To ensure your pancakes cook all the way through, you’ll want the heat a little lower than for other pancakes.
Using a 1/3 cup measuring cup & scoop the batter to fill it up & pour an evenly round circle of batter on the griddle. I find using the bottom of the measuring cup helps to create the circle.
Let it cook until little bubbles form, then pop, & the indentations stay on the batter. Pipe a small amount of the filling on half of the pancake, making sure not to get too close to the edges & not to overfill it.
Fold the uncooked pancake over the filling. The edge of raw batter on the top half should touch the raw edge on the bottom when folded. It will continue to cook & seal itself on the griddle.
Put a ‘lid’ over the pancakes to help them to cook through. Flip as needed to keep the browning even. Allow them to cook until all the batter looks cooked through.