Ingredients
- • 3 eggs
- • 3 tablespoons Atkins Bake Mix
- • 1/4 teaspoon salt
- • 1/3 cup heavy cream
- • 3/4 cup ricotta cheese
- • 1/4 cup sugar free any flavor fruit preserves
- • 1 packet sugar substitute
- • 1 1/2 tablespoons butter
Instructions
- The cheesecake-inspired filling is not too sweet to serve for brunch. Once you've mastered making the pancakes, vary the flavor of the filling by trying different fruit spreads.
- In a medium bowl, whisk eggs, bake mix and salt until smooth. Gradually whisk in cream. Let stand 5 minutes.
- Press ricotta through a fine sieve into a small bowl. Mix in fruit spread and sugar substitute.
- Melt butter in a small nonstick skillet over medium heat. Pour in 2 tablespoons batter and tilt pan coat bottom. Cook until golden on bottom; turn over. Cook 1 minute more. Transfer to a plate. Repeat with remaining batter.
- Spread pancakes with ricotta mixture and roll up.
