ANDY'S GRIDDLE CAKE SANDWICHES
2 eggs
1/4 cup heavy cream
2 tablespoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon maple extract
1 1/2 ounces pork rinds, crushed fine, 1/3 cup
2-4 eggs, beaten
2 thin sausage patties
In a small bowl, beat 2 eggs; stir in the cream, Splenda and extract. Stir in the pork rinds and let stand 10 minutes until the mixture thickens. Meanwhile, cook the sausage patties in a very large nonstick skillet; set aside and keep warm. Wipe out the skillet and heat a little oil in it on medium heat. Spoon the batter in four portions into the hot skillet and cook until golden brown on both sides. Remove the pancakes from the pan and let stand at room temperature to cool off a little.
Heat a little butter in the skillet and cook the remaining 2-4 eggs. Rather than scrambling them up in the pan, I suggest letting them form a sort of egg "patty", flipping to cook both sides. Place one griddle cake on each of two plates. Top each with half the scrambled eggs and a sausage patty. Top with the other two griddle cakes.
Makes 2 very large servings
Do not freeze
With granular Splenda:
Per Serving: 661 Calories; 54g Fat; 40g Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 655 Calories; 54g Fat; 40g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Someone named Andy sent me this recipe which he based on the Mock French Toast recipe he saw on my site. He said that he and his wife loved these. I think they taste ok, but they're a bit too big and too rich and greasy for my taste. My husband really liked them though and also commented on how filling it was. If you're a pork rind hater, like I am, you may detect the pork rind flavor every now and then, but it's subtle. The griddle cakes have a greasy, spongy texture which takes some getting used to. I think that 1 scrambled egg per serving would be plenty. I made 2 per serving and I couldn't fit them all on the sandwiches.