Ingredients
Batter
- 50 g Pork Rinds
- 2 egg yolks
- 60 g heavy cream
- 3 drops Liquid Splenda
- dash Nutmeg
- 1/2 tsp cinnamon
- 2 tbsp Butter
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put pork rinds in
"Closed lid" for 3 seconds at speed 7. Remove and set aside.Put in butterfly.
Put egg yolks, cream, Splenda, cinnamon and nutmeg in
"Closed lid" for 3 seconds at speed 4. Scrape down bowl.Add pork rinds. Combine for 3 seconds/
"Gentle stir setting" . Scrape down bowl.Let sit for 5 minutes for pork rinds to soak up egg mixture.
Fry until golden brown in butter.
These have a great taste and cook up just like regular pancakes.
Tip
Serve with butter and sugar-free syrup, fruit and whipped cream or your favourite low carb toppings.
Omit the Splenda, nutmeg and cinnamon and add in your favourite herbs for a savoury wrap.
If you don't have liquid Splenda, sweeten with a low carb sweetner to taste.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
No, they do not need to be frozen. The pork rinds I am referring to are the snack ones that you usually find in the potato chip section of the grocery. Are these what you used? I have tried several brands and have never had a problem. It comes out like a a flour. I use it for breading and to replace almond and coconut flour in recioes including desserts.
Val
Sorry, but do the pork rinds need to be frozen? Mine just wouldn't chop and consequently, the pancakes were terrible.
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