Cheesecake Pancakes

delicious!! i couldnt stop eating the batter alone... so tasty!! thanks (y)...xx

Very good! Nice flavor, no need for syrup. Advise not to make them much larger than the spatula your using to flip them. My first batch not too pretty, second batch was great! Husband likes them better than regular pancakes!! I'll make this one again.

Why Splenda (sucralose--made by adding chlorine atoms) for sweetening instead of something a little closer to what nature offers, like stevia or blue agave syrup?

There is way too much fat in this recipe. I'm doing a low glycemic diet, so this fits into that framework, but I'm also watching fat and cholesterol -- so this recipe is problematic. I am going to try to adapt it to use lactose free low-fat cottage cheese (drained) and see how it works. If I can get it to work, I'll submit a low-fat version of this recipe for those who are interested.

I used fat free cream cheese. I wasn't that impressed for all the work that went into making them. I am not a person who usually does anything with a mixer. The first batch made only four. I'm also confused on the amount of a serving. The people I made them for like them though.

Just made these this morning and they were delicious! I was using a cast iron skillet so I had to drop the heat to low; they were burning at medium. This will definitely become a staple. Thanks!

Wow...this satisfies my desire for a sweet bread type breakfast item. Thanks

I make these pancakes every Saturday for our breakfast, they are really good so I wanted to say thank you to CheeseHippy for sharing this wondering recipe. I scoop my batter out with a 1/4 measuring cup so I get the right amount with carbs, calories and ect.

How many is a serving? I came up with 9 pancakes using a 1/4 cup measuring cup (my first two pancakes were a little . . . hesitant, so it probably should have been 8 pancakes, total). I cooked them in an electric skillet set on 350 degrees for 5 minutes on each side and used cooking spray, leaving out the butter. I used a half cup of egg beaters and a half cup of egg whites. I also used 2 tablespoons of ground flax seed. I tried putting this in to spark people and seeing the difference between fat free cream cheese and regular cream cheese. Apparently, you can't get 4 oz of fat free cream cheese, it has to be 113 grams . . . I got wildly different readings for the nutrition information on this recipe, so I finally gave up trying to figure it out. I'll eat the ones I have made up and enjoy them, but I doubt I'll make them again. Too risky with the calories.

Watch out for products with Aspartame in them...splenda is fill with the sweet poison.