Heart Throb Gingerbread Oven Pancakes
Source of Recipe
LowCarbRecipeBox
List of Ingredients
2 tablespoons butter
4 eggs
3 tablespoons soy powder
2 tablespoons cream
2 tablespoons water
1 dash salt
1/2 teaspoon baking powder
1/4 teaspoon lemon extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 dash ground cloves
Brown Sugar Twin to taste
Recipe
Place the butter into a pie pan and set pie pan inside the oven to melt as
you preheat the oven to 425 degrees.
Combine all ingredients except the butter in a blender and blend until
smooth. Pour batter into preheated pie pan and bake at 425 degrees for 8
minutes. Without opening the oven, reduce the temperature to 275 degrees and
bake 7 minutes more. At the end of the baking time the pancake should be
lightly browned and puffy. Serve warm with Cinnamon Apple Pancake Syrup or
Luscious Lemon Curd (recipes below).
Note: You can bake these in heart-shaped muffin tins, but will have to
experiment with reducing the baking times, since I haven't had the time to
try it yet.
Cinnamon Apple Pancake Syrup
1/4 cup butter
1 cup low carb pancake syrup
1 packet sugar free apple cider drink mix
Melt the butter in a saucepan over low heat. Do not let it brown! Add the
pancake syrup and the apple cider drink mix and heat and stir until the
drink mix is completely dissolved.
Serve warm over pancakes or sausage.
Luscious Lemon Curd
This traditional English tea time treat combines the sunny, sparkling flavor
of lemon with the texture of a rich, silken pudding. The secret to perfect
lemon curd is to use strained lemon juice and to stir the mixture constantly
as it cooks.
2 large whole eggs, room temperature
2 large egg yolks, room temperature
1/2 cup Splenda
1/3 cup strained fresh lemon juice (about 3 large lemons)
1/4 cup unsalted butter, cut into small pieces, room temperature.
Combine eggs and egg yolks in the top of a double boiler and whisk lightly.
Whisk in sugar and lemon juice. Place the top of the double boiler over
gently simmering water and cook, stirring constantly with a wooden spoon,
for about 5 minutes until the mixture thickens (it will coat the back of the
spoon). Do not allow the mixture to boil or it will curdle.
Remove pan from simmering water. Add the butter to mixture and stir until
thoroughly incorporated. Pour into a wide-mouth jar or small bowl.
Cover top with an airtight cover or plastic wrap. Refrigerate for at least
two hours before serving. The mixture will thicken more as it cools.
Lemon curd will keep, tightly covered in the refrigerator, for up to a
month. Serve cold or warm on muffins, waffles, or pancakes.
Fruit Butter For Muffins, Pancakes, or Waffles
1/2 cup butter, room temperature
1 tablespoon sugar free DaVinci strawberry syrup (to taste)
1/2 teaspoon strawberry extract
Whip the butter, the sugar free syrup, and the extract together. Taste and
adjust as necessary. Refrigerate in a pretty crock or mold the butter into
individual pats in candy molds.
Will keep for up to 2 weeks in the refrigerator. (Probably more, actually.)
Variations: Use sugar free orange syrup and orange extract or cherry syrup
and cherry extract.
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