Keto pancakes (& making them Look Good)
One of the quarter-pancakes on the left has the following macros: 2.9g protein, .8g carbs, 7.9g fat (85 calories) - or (more casually) "less than 1 carb per pancake"
Your precise measure depends on how much butter you use to cook these and how many pancakes you get per batch, so I encourage tracking your own.
Tools needed: blender, frying pan, spatula with THIN top edge, and another spatula (or scraper).
Ingredients:
4 eggs [I use medium]
4 ounces of cream cheese [store brand is fine]
2 ounces butter
Instructions:
Bring the cream cheese to room temperature. Cut it into chunks.
Heat the frying pan (medium on my electric stove) and put in a third of the butter.
In a blender, combine the eggs and cream cheese. Mix until the cream cheese is mostly broken up; it's OK to see a few white specks remaining.
When the butter is sizzling, pour the "pancake" batter in the skillet. (see tips below)
After about two minutes, flip the pancakes. They will not "bubble"; you have to guess. If you flip too soon or too late, those go in the pile on the right.
They're amazing hot from the pan. I served the ones above at room temp, with a spread of key lime curd (from a keto cookbook) and a shaker of Swerve if people wanted to add that.
Making them look good
I've been making these for awhile, but just for myself. Last weekend I made lots to take to an event, and only half of them looked good (see photo above - recipe X5), and I decided to share what I learned.
CREAM CHEESE: to speed up the warming, I put the cream cheese in a glass dish and heat it to room temperature in a toaster oven.
Basic store brand cream cheese comes in 8 oz blocks, so it's easy to cut that in half to get 4 ounces. Then I cut that again so each block is an ounce. It gives the mixer "corners" to act on so I don't have to over-mix to get the cheese in.
SIZE and SHAPE: There is an optimum size, because these are very hard to flip, and above a certain size they're impossible. You could make small circular ones, but for my production line, here's what I did:
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Pour a circle of batter that fills the pan
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Wait for two minutes (the top will still be runny)
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Use the sharp top end of the spatula to divide this big pancake into four pieces, and shove the pieces apart (and some of the batter will run over the edges, which is OK)
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Have a scraper ready to scrape batter off the top of the spatula; you can drop the scrapings onto one of the quarters and it'll be incorporated
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After another minute or so, flip the quarters
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After another two minutes, remove them from the pan
Put more butter in and repeat.
Even with this method, almost half of them got damaged while being flipped. If this happens to you, you're doing nothing wrong. it's just that these have nothing to hold them together. (I can hear someone saying, "try adding almond flour!" and maybe I'll do that some time.)
While I make these I'm constantly wondering, "When should I divide them? When should I flip them?" and of course, "Where did I put the #!*$ lid of the blender?"
FINAL THOUGHT: even when I'm making a big batch, I only ever mix one recipe at a time. With a larger batch of batter, I think it'd be too easy for all the cream cheese to fall to the bottom or for the proportions to go wrong in some way.
If you already make these yourself, or if you try them, I'd love to hear your ideas!
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/2HhY0kX
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