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FROM THE
alt.support.diet.low-carb
COOKBOOK

Lemon Pancake posted by Jamie

Pinch of salt
4 eggs
1/4 cup soy flour (I prefer the milder taste of soya powder)
2 tbsp. heavy cream
2 tbsp. water
3-4 oz. butter
Cinnamon
Lemon extract or fresh-squeezed lemon juice
3-4 packets sweetener, or Splenda to taste

Preheat oven to 425. Melt 2 ounces butter in a pie plate in the oven. Blend together the eggs, cream, water, soy flour, salt. Pour mixture into the melted butter in pie plate. Cook at 425 for 8 minutes. Turn down to 275 for 7 minutes. When finished, it should look like a great big egg "bowl" with the sides puffed up.

Dot the remaining butter in the egg dish. Lightly sprinkle cinnamon and add 1/4 tsp. Lemon Extract or 1 Tbsp. fresh squeezed lemon juice

Sprinkle 2-3 packets of sweetener over that. Then roll the egg pancake and sprinkle more sweetener and cinnamon on top