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Wednesday, March 7, 2012

Oopsie Buns/Pancakes

In my earlier post, I talked about cleaning up all the dishes in my kitchen because I found a new recipe I wanted to try. They are called Oopsie buns, and I read about them here. They were originally an Atkins low carb recipe, but they've been tweaked to be GAPS friendly. Even better, I had all the ingredients on hand! It's simple:

6 eggs
6oz cream cheese
Splash lemon juice
Salt
Garlic powder (If you actually read the post I took them from, you'll see I changed the recipe to suit my tastes, lol!)

Separate the whites from the yolks, and the splash of lemon juice to the whites then beat until the whites form stiff peaks - aka meringue! To the yolks - which are in a different bowl, in case you weren't sure what to do with them - add the garlic powder, salt and cream cheese, then beat until smooth. Well, at least mostly smooth. After mixing for nigh on ever, I still had plenty of little cream cheese lumps in the batter, shrugs. Fold the whites into the yolks until the whites are yellow, but don't overdo it. Honestly, mine didn't quite turn yellow. No matter how much I mixed - careful not to overdo it - the top still was more white than yellow.

Once your batter is mixed, plop onto a greased cookie sheet or parchment paper lined cookie sheet. The official directions say bake at 300 degrees for 30 minutes, but in my toaster oven, I had to bake at 350 for about 35 minutes... Even then, I think I could have increased the temp a bit, shrugs, lol!

I got too impatient to wait for the first batch to bake, so I decided to make the rest into pancakes. Now the reason I wanted to try this recipe is because - if you follow the post I linked back to the post she linked, lol - you'll see that this is intended to be used as hamburger buns or other bread OR deserts or anything you can imagine really :-) Therefore, I decided to make pancakes.

I must admit that the pancakes turned out beautifully, except they were a little fragile when turning, but that's probably because I used too much batter per pancake. The first one I made flipped with no problems, and remained whole, but the next 2 broke during flippage... mostly because I was too impatient to wait for them to fully set properly. Have you noticed a theme? lol!

Now that the buns I baked are done, the verdict is... DO NOT FORGET TO GREASE THE COOKIE SHEET! Oops, lol! However, yes, I can totally see how these would make good hamburger buns - or other type of bread. They hold together, and have a nice texture. Plus they taste really yummy!

Sorry I didn't snap a pic, but I was too hungry to remember that :-) The amount I used is considered a double batch, and would have made quite a few buns had I not turned them into pancakes, however, when it comes to pancakes, this amount makes one BIG or two little pancakes for 4 people. Works perfectly IMO :-)

Have a happy day!

3 comments:

  1. I tried that original recipe once before (without the Splenda) and it came out pretty well. I've got some kefir cream cheese in the freezer needing to be used up, so maybe I'll give this version a try.

    ReplyDelete
  2. Let me know how it turns out! I think I'll bake it into crackers or something too :-)

    ReplyDelete
  3. I made these awesome crackers the other day:

    http://tinyurl.com/852mgr2

    I didn't have the walnuts and pumpkin seeds, so I used extra of the other seeds.

    ReplyDelete

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