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Old 03-27-2004, 11:41 AM   #1
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Linda's Cream Cheese Pancakes

I have been looking for great pancakes and this is THE recipe for it!

Just wanted to let you guys know!!!!
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Old 03-27-2004, 01:41 PM   #2
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Old 03-27-2004, 01:55 PM   #3
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OREGONRENE'S "PANCAKES"
2 egg yolks
2 egg whites
4 ounces cream cheese, softened

In a small bowl, beat the egg whites until soft peaks form. In another small bowl, beat the cream cheese and the yolks until well blended. Gently fold in the egg whites a little at a time. There's no need to be very careful when folding in the egg whites. I just sort of stirred them in gently with a rubber spatula.

Heat a little oil and butter in a nonstick skillet over medium-low heat. Don't let the butter get too dark. Ladle the batter into the hot oil, about one gravy ladle full for each. When well browned on the bottom, very carefully flip and cook the other side. They brown quite fast, so watch closely. Remove to a plate and keep warm. The pancakes are very puffy when first removed, but they flatten as they cool. Add more oil/butter to the pan for each batch, if necessary.

Makes about 8-10 small pancakes (.5 carb each plus your toppings)

These really taste just like pancakes and would be great with sugar-free maple syrup or other topping.
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Old 03-27-2004, 02:31 PM   #4
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Thanks.
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Old 03-28-2004, 07:14 AM   #5
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forming peaks and folding in recipes I stay away from, because I dont understand it at all.....
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Old 03-28-2004, 09:04 AM   #6
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Here's a link to a site with step-by-step photos of how to beat egg whites:

http://www.akiskitchen.ca/techniques..._1.html#whipup

Here's how to separate an egg:

http://www.akiskitchen.ca/techniques...#crackseparate

This looks like a very interesting site, by the way, with all kinds of cooking info - Aki's Kitchen

Here's a link to the Food Network site with a video showing how to beat egg whites: http://www.foodnetwork.com/food/ck_d...729015,00.html

Here's something on "folding" in egg whites, but no pictures: http://www.ochef.com/241.htm

and here's one with some tiny photos showing "folding": http://www.baking911.com/howto_fold.htm
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Old 03-28-2004, 10:48 AM   #7
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linda sue THANK YOU

baking 911 dang that site was made for me!!!
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Old 03-28-2004, 06:46 PM   #8
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My DH made these this morning.. I was shocked.. They taste and look just like "real" pancakes. What a treat to have these for a change. *Felt like we were cheating* They are that good.


Lea
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Old 03-29-2004, 04:17 AM   #9
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Morning all,
I had a craving for pancakes and used my no-carb baking mix like Bisquick.
About a 1/4 c. Baking mix(could use Atkins too)
1 egg and 2 whites
1 T of cream
1-2 T of SS vanilla syrup
dash salt
water to make pancake consistancy

It was pretty good, made about 10, 3-4" cakes. Easy!
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Old 03-29-2004, 06:04 AM   #10
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Well, I'm certainly impressed. They looked like pancakes, smelled like pancakes, and were the fluffiest pancakes I've ever had. The batter was no more difficult to make than real pancake batter. And six carbs for the entire batch. I'm going to try them again tomorrow, but this time I'll put in about a quarter cup of vanilla wpi that someone gave me for Christmas. I've been trying to find a use for it, and I'd like to make these pancakes just a bit more substantial.
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Old 03-29-2004, 08:32 AM   #11
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Huh??

okay, i'm confused. who's pancakes are we talking about here? lindasue's? oregonrenee's??

bruce- who's recipe did you try? would you let us know how the wpi worked out?

lindasue- thanks for the great recipes (all of them!), the links, and the help!

-letty
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Old 03-29-2004, 11:02 AM   #12
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The recipe on my site IS oregonrenee's.
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Old 03-29-2004, 06:15 PM   #13
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finally made these...and they just didn't do it for me....
next time I'm craving pancakes I think I'll use a l/c bake mix...
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Old 03-30-2004, 05:03 AM   #14
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OK, I did these again this morning and this time put 1/4 cup wpi into the eggs and cheese before mixing them. I also added 8 drops of liquid Splenda (equivalent to 2 tsp sugar) to the whites before beating them to offset the yucky wpi. Folded them together and then added some water to make it the consistency of batter for easier pouring. This time they were the exact consistency of pancakes. I'll be making these whenever I get the hankering for pancakes, but the second try won't go into my recipe collection because I'm determined not to have any recipes that use frankenfood.
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Old 03-30-2004, 05:12 AM   #15
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Bruce, don't you consider Splenda (or any artificial sweetener) to be a frankenfood? I do, but it's one of the few that I will use occasionally.
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Old 03-30-2004, 05:37 AM   #16
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That's the only one I use, because you can get it anywhere, and if you can't you can find a reasonable substitute.

One of the three criteria for my recipes is that anyone, anywhere should be able to obtain the ingredients. Except in France.

I'm not opposed to using something like wpi per se (whatever per se means), I just want to come up with recipes that anyone can make.
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Old 03-30-2004, 07:30 AM   #17
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LindaSue - I made your blueberry pancakes for the first time this weekend. Delicious. We had bacon on the side, and it ended up feeling like a very light lunch since the pancakes are so light. The amazing thing was that, unlike regular pancakes, I wasn't starving in just a few hours.
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Old 03-30-2004, 09:09 AM   #18
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Bruce - when you say vanilla flavored wpi, are you refering to wheat protein isolate, whey protein isolate or a protein powder?

TIA

Last edited by woodswoman; 03-30-2004 at 09:10 AM..
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Old 03-30-2004, 10:19 AM   #19
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BLACKNOCREAM,I'm not sure why but I find that dancing figure very disterbing!
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Old 03-30-2004, 10:21 AM   #20
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I know how to spell....sometimes

disturbing!!!!!!!!!!!!!
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Old 03-30-2004, 04:44 PM   #21
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Maral 3

I know he is a bit disturbing!!! I have had more comments about him.. he is called a dancing pill... who knows???


His time is winding down!!!



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Old 03-30-2004, 06:09 PM   #22
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Thanks LindaSue and OregonRene for the recipe. These turned out beautiful. Tasted very good altho I thought the flavor was more like French toast [which I prefer anyway]
I thought to try something a bit different so to the last 2. I added about 1T flaxmeal. Well for me these were just great I love the flavor of flaxmeal and the nutty texture. It was great and they held together alot better with the flaxmeal, and I don't think that adds anyextra carbs. Worth a try for sure.
Thanks Again
Jan
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Old 03-30-2004, 08:13 PM   #23
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Whey protein isolate.
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Old 03-31-2004, 10:23 AM   #24
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Thanks for this recipe. I made it this morning and they were soooo good. My husband is a picky eater and he loved them. I put some almond flour in mine and liked that a lot, my husband liked them with just the eggs and cream cheese. This recipe is a keeper!
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