Pecan Cheesecake Pancakes With Maple Butter
- 2 eggs, separated
- 4 ounces cream cheese, softened at room temperature
- 1 tablespoon Splenda sugar substitute or 1 tablespoon other heat stable artificial sweetener
- 14 teaspoon vanilla
- 14 teaspoon cinnamon
- 13 cup finely chopped pecans
- butter (for frying)
- 1 cup butter, divided (1/2 cup melted and 1/2 cup simply softened at room temperature)
- 2 teaspoons maple extract (to taste)
- 1 teaspoon artificial sweetener (1 packet to taste)
- 1 teaspoon brown Sugar Twin (to taste)
- Beat the egg yolks and the cream cheese together until smooth.
- Add Splenda or other artificial sweetener, vanilla, cinnamon, and pecans, stirring to mix thoroughly.
- Beat the egg whites until still but not dry.
- Gently fold the egg whites into the cream cheese mixture.
- Fry in butter over medium heat until golden brown, turning once.
- Serve with.
- Maple Butter (recipe follows) or sugar free maple syrup.
- Maple Butter:.
- Stir the maple flavored extract and the artificial sweetener into the melted.
- butter.
- Combine the melted butter with the softened butter.
- Serve softened to room temperature, but store in the refrigerator between meals.
eggs, cream cheese, splenda sugar substitute, vanilla, cinnamon, pecans, butter, butter, maple, packet, brown sugar
Taken from www.food.com/recipe/pecan-cheesecake-pancakes-with-maple-butter-337151 (may not work)