One of the recipes that caught my eye, not only because of the simple ingredients and easy steps but on top of that had the magic words: INDUCTION FRIENDLY. You know how in cartoons when someone has a great idea, a light bulb goes off? Well that light bulb went on for me and it didn't turn it itself off until I made the recipe.
It tasted good the first time I made it but it was too big and I had a difficult time flipping it. I admit I'm a little flipping-challenged. That's how I thought of using egg rings. The pancakes would be smaller thus easy to flip! Genius, right? Not really but if you say so, I'll run with it.
The second time I made the pancakes, they looked as good as they tasted. I made sure I let them "burn" a little to give them that browned look that pancakes have. When I posted pictures on the LCF forum, people wanted to know how I made Sheila's pancakes and now I'm going to share it with step-by-step pictures.
SugarFreeSheila's Delicious Low-Carb Pancakes
*I have scaled the recipe up because it's easier for me to just make a big batch each week. The recipe with the original serving size of 1 can be found here.
1 (8 oz) block of cream cheese
5 eggs
1 T Splenda
1 t Vanilla Extract
Vegetable oil for frying
"Special" equipment I use
2 cup measuring cup
4 egg rings
Plop the cream cheese inside the measuring cup. Don't be messy like me. Microwave it at high for about a minute. I would do it for 2 minutes and have pieces of burnt cream cheese which are AWESOME! But if you're not as adventurous as I am then 1 minute is fine. Prepare yourself for the wonderful smells that will fill up your kitchen and make your tummy growl and say, "Hurry with breakfast already!"
Stir the cream cheese until it is softened and well-blended. Add Splenda and vanilla extract. Stir some more.
Add eggs one at a time, beating after each addition. You might think that it will be too much for your two-cup measuring cup, you may use a bowl or a bigger measuring cup. I like using a measuring cup because it has a handle and makes cooking the pancakes easier.
This is my set up. I have the pan in the middle, egg rings and bowl with oil to the right and spatulas on the left. When I cook something, anything, the kitchen turns into a war zone so it helps me if I'm organized.
The egg rings get a short bath in the oil and then placed on the pan like so. Turn on the stove, medium-high is fine. I make sure that the pan is hot before I pour the batter in.
I apologize for not including my ice cream scooper in the "special" equipment list. It really is handy. I use it for cupcakes, cheesecake muffins, cookies, etc. So anyway pour one scoop's worth of batter into the egg rings and let it cook until the sides are dry. It also helps to wiggle the egg rings gently one by one to make sure nothing is sticking to it.
Remove the egg rings. If there is a sticking issue, just use a spatula to gently nudge the sticking part until it lets go of the egg ring. Flip each pancake. Marvel at the nice browned side. Did I mention the really wonderful smells filling your kitchen? Well this time it's filling the entire house. It made my DH run downstairs to find out where they were coming from.
Once you feel like the pancakes are browned on the other side, remove them from the pan. Add more oil, if needed, for the next batch. I always dip the egg rings before each batch. With this batch I make 12 mini pancakes. The number depends on the size of the egg rings you will use.
There you go! A beautiful stack of pancakes, delicious, low-carb and drumroll please... INDUCTION FRIENDLY!
Enjoy!
16 comments:
Nice! I do so admire a clean stovetop, too...never could manage it myself!
I wish I could take credit for that but we have a nice lady who cleans our house every day. :D That's the only way my DH would let me cook, have someone else clean it hahaha
These look awesome. Can they be frozen?
I haven't tried freezing them but I do keep them in the fridge. When I'm ready to eat, I just nuke for 30 seconds, put butter and a sprinkle of cinnamon on top and breakfast is served.
oh so you don't use the sugar free vanilla syrup right????
I wonder when ppl say they use the syrup is it for flavoring or to go on top because it is so runny...love your idea though, I have been making these pancakes for the last few days and they are so filling, but now I will get some egg rings
Hi Lowcab4me!
I use Splenda and vanilla syrup because I don't have sugar free vanilla syrup available here. I agree, they are quite filling. Three pieces can last me until lunch time.
what is the carb count with all of the ingredients?
daryl, sorry for the delayed reply. I need to figure out how to get notifications for comments. On SugarFreeSheila's page it says 6 carbs for the recipe but since this is a larger recipe, my carb count for it is 10.4 (depending on the kind of cream cheese you use). HTH!
Dee - what a great blog! You inspired me to buy the egg rings. I've always thought about getting them but after seeing the pretty pancakes, I went ahead and got them! I can't wait to give it a shot...
Has anyone tried to make the batter and keep it in the fridge, making the pancakes as wanted? Not that it will last too long...they're SOOOO yummy!!
Hi Maureen! I haven't tried that because I feel icky about leaving something with raw egg in the fridge. But I've tried cooking a big batch and just keep the pancakes in a storage bag (zipped) in the fridge and it lasts for over a week... unless I eat all of it. LOL
Hi Jen! How did your egg rings go? I hope it helped.
I will buy the egg rings now too...I have a electric skillet and it cleans up really well. I used to make regualar pancakes on them but now with this recipe, I will need to use those rings. Good idea!
im about to make these right now, i would suggest you guys use pure canola oil to cook in because veggy oil is so bad for you...you can heat it up much hotter then olive oil and it helps clear your arteries other then clog them like veggy oil
Just got done making these. One question though, are the supposted to be "eggy". Reminded me of french toast more than pancakes. They were very good and will make again but just curious if I did it right? Also, made my own sugar free syrup to put on them. It was good!! It was 1/2 cup of Splenda brown sugar, 1 cup water, splash of vanila extract,splash of Almond extract and sprinkle of Cinnamon and just boiled it down. Was a thin syrup but I was happy with it. Especially since that was the first time I even tried making my own.
I added a couple of heaping tablespoons of ground flax seed meal and about 1 tsp baking powder to this recipe. I find it tastes more like real pancakes and definately less eggy. Flax seeds are so high in fibre that it doesn't add much if anything to the carb count.
AngieA, I actually used coconut oil with this. I didn't even bother to check it because coconut oil is used around here a lot.
HopeClark, I have a bottle of Mrs. Butterworth's sugar free maple syrup. But I prefer just butter and cinnamon on top. I don't remember it being eggy but I find that cinnamon really helps is masking that.
Vivian, great addition! I have flax meal now so I can definitely do this. Thanks for posting your tweak! Don't you just love the fiber from flax?
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