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* Exported from MasterCook *
Pancake Recipe
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
2 Tablespoons cream cheese
3 packets Splenda - Packets
3 Tablespoons Butter -- for the Frying Pan
Beat egg whites until stiff peaks form. In separate bowl, beat egg
yolks, cream cheese, and splenda together. Carefully fold yolk mixture
into the egg whites, until uniform color, being careful not to break the
down too much of the volume.
With butter in the pan or griddle (medium-ish heat), drop spoonfuls of
the mixture to desired pancake size. I usually have to use the back of
spoon to spread the mixture into desired shape and size. Allow pancake
to cook until you can slide your spatula underneath it to flip it
without it falling apart on you. Allow it to cook until done. Pancakes
will be puffy in the initial stage of cooking, but will flatten out
while cooking second side.
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Per Serving (excluding unknown items): 603 Calories; 58g Fat (85.0% calories
from fat); 19g Protein; 4g Carbohydrate; 0g Dietary Fiber; 686mg Cholesterol;
603mg Sodium. Exchanges: 2 1/2 Lean Meat; 10 Fat.
NOTES : They have an ever-so-slightly eggy taste to them, which kind of
reminds
me of French toast. I like to sprinkle them with cinnamon and
splenda. I have also taken some cream cheese, blended it with cocoa
and sweetener, and rolled these little crepe-like pancakes up with the
cocoa-cheese mixture inside (if you do this, allow them to cool first,
or the cheese mixture will run). These worked well as little snacks to
serve to my guests.
Nutr. Assoc. : 0 0 0 0
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