Oopsie WHATEVER Batter

6 lg eggs
dash salt (less than 1/8th is what I used)
1/4 tsp cream of tartar
6 oz cream cheese
1/4 tsp baking powder
1/4 tsp onion powder
1/4 tsp garlic powder

These make GREAT feux pancakes! Use the batter exactly as you would any pancake batter but on a lower heat to prevent over browning. Watch for that crisp edge to know when it's ready to flip. There will not be air bubbles popping through like normal pancake batter.

To use the rolls as hamburger buns I "sear" the inside of the bun to give it a crispier layer. It's still a messier than a real bun but a good substitute all the same.

Beating the egg whites: Make sure there isn't even a tiny drop of yolk in your whites, even a tiny bit makes them almost impossible to reach the texture needed for this recipe. Use a glass bowl and room temperature whites. I have failed many times using them straight out of the fridge and a plastic mixing bowl.. learn from my mistakes!

IMPORTANT TIP: Wait until the next day (if you can) to use your baked rolls. It helps to stabilize the texture and keeps them from crumbling.

Seasoning: Be creative. I've sprinkled Splenda & cinnamon on "pancakes" while cooking, sesame seeds when using them for hamburger buns etc..

I haven't tried these in my waffle maker yet but I will be on my next round of baking. I am also going to try these with some grated Parmesan to see if it will create a crispier oopsie, spread nice & thin then topped with pizza toppings..

Would love to hear how others have experimented with this magical little recipe that helps save carb addicts like me, please comment and share!

Separate the eggs while still cold (yolk is more stable). Let the whites come to room temperature. I let the cream cheese sit out during this time as well but I kept the yolks in the fridge til ready to use.

Beat the salt and egg whites for about 1 min then add the cream of tartar, beat for about 4-5 mins more until VERY stiff peaks form. This is a KEY step!

In a separate bowl cream the egg yolks, seasonings and cheese. Don't over do it, it doesn't have to be perfectly smooth, just well blended.

GENTLY fold the egg white mixture into the egg yolk mixture - resist the urge to mix. It doesn't have to be perfect and should look somewhat lumpy. If this is over mixed your efforts will be wasted..

Generously spray your baking sheet, tray, mold, pan of choice with cooking spray then scoop in batter. This will only raise a little, so fill it up! The thicker you scoop (for a loaf pan, for example) the longer it will need to bake.

Bake in a preheated oven at 300F for 20-35 mins or until golden. Remove from oven and let cool a few minutes before transferring to a wire rack.

Cool completely.

For those who complain about the eggy taste, that's hard to avoid when one of the two main ingredients is egg! So yes, this will be eggy!

Prep time includes time to allow egg whites to reach room temperature (20 - 30 mins)

Serving Size: Makes approx 10 rounds. You can make the servings smaller or larger depending on what you're using the batter for.