Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - Pancakes - Sherrie's Buttermilk Pancakes Or Waffles
Famous Authors (View All Authors)
Breakfastandbrunches - Pancakes -  Sherrie's Buttermilk Pancakes Or Waffles Post by :Grant Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2809

Click below to download : Breakfastandbrunches - Pancakes - Sherrie's Buttermilk Pancakes Or Waffles (Format : PDF)

Breakfastandbrunches - Pancakes - Sherrie's Buttermilk Pancakes Or Waffles

1 (8 oz) Pkg cream cheese
3 eggs
3 tsp Splenda
1/4 cup Atkins Bake Mix *see below for making your own
1/2 tsp baking powder
1/2 tsp vanilla
1/4 cup buttermilk


Beat cream cheese with mixer until blended smooth, add the remaining ingredients and let sit for 5 minutes before using.

Preheat non stick pan to med/high heat. Spray pan with a light coat of butter flavored non stick spray and pour in pan about 3 tbps of mix. Be sure to let bubble up all over just like the flour pancakes before turning!

Only 17 carbs in the entire recipe! Makes 10 large pancakes @ 1.7 carbs per pancake
If you make waffles, this recipe make 18 waffles. Less than 2 carbs for 2 waffles.

Nutritional Information
source grams cals %total
Total: 107
Fat: 10 87 79%
Sat: 6 50 46%
Poly: 1 5 4%
Mono: 3 26 24%
Carbs: 1.7 8 7%
Fiber: 0 0 0%
Protein: 4 16 14%


Faux Atkins Bake Mix:
1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda


Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

3 carbs per 1/2 cup serving
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - Pancakes -  Sourdough Pancakes Breakfastandbrunches - Pancakes - Sourdough Pancakes

Breakfastandbrunches - Pancakes -  Sourdough Pancakes
1 cup sourdough starter 11/4 cups flour 2 Tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg, beaten 1 cup milk 1 Tbsp oil Bring sourdough starter to room temperature. In a mixing bowl combine flour, sugar, baking powder, baking soda and salt. Combine egg, milk, oil and sourdough starter. Add all at once to flour mixture, stir until blended but slightly lumpy. Pour about 1/4 cup batter onto hot, lightly greased griddle or heavy skillet for each pancake. Cook until golden, turning to cook other side when pancakes have bubbly surface and slightly dry
PREVIOUS BOOKS

Breakfastandbrunches - Pancakes -  Pumpkin Pancakes Breakfastandbrunches - Pancakes - Pumpkin Pancakes

Breakfastandbrunches - Pancakes -  Pumpkin Pancakes
1 cup all purpose flour 1 T. sugar 2 t. baking powder 1/2 t. salt 1/2 t. ground cinnamon 2 eggs -- separated 1 cup milk 1/2 cup cooked or canned pumpkin 2 T. vegetable oil Combine the dry ingredients in a medium or large bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT