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)

1. Beat the egg yolks and the cream cheese together until smooth.
2. Add Splenda or other artificial sweetener, vanilla, cinnamon, and pecans, stirring to mix thoroughly.
3. Beat the egg whites until still but not dry.
4. Gently fold the egg whites into the cream cheese mixture.
5. Fry in butter over medium heat until golden brown, turning once.
6. Serve with.
7. Maple Butter (recipe follows) or sugar free maple syrup.
8. Maple Butter:.
9. Stir the maple flavored extract and the artificial sweetener into the melted.
10. butter.
11. Combine the melted butter with the softened butter.
12. 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)