Ricotta Pancakes


3 eggs
3 tablespoons Atkins Bake Mix 
1/4 teaspoon salt 
1/3 cup heavy cream 
3/4 cup ricotta cheese 
1/4 cup sugar free any flavor fruit preserves 
1 packet sugar substitute 
1 1/2 tablespoons butter 


The cheesecake-inspired filling is not too sweet to serve for brunch. Once you've mastered making the pancakes, vary the flavor of the filling by trying different fruit spreads. 1. In a medium bowl, whisk eggs, bake mix and salt until smooth. Gradually whisk in cream. Let stand 5 minutes. 2. Press ricotta through a fine sieve into a small bowl. Mix in fruit spread and sugar substitute. 3. Melt butter in a small nonstick skillet over medium heat. Pour in 2 tablespoons batter and tilt pan coat bottom. Cook until golden on bottom; turn over. Cook 1 minute more. Transfer to a plate. Repeat with remaining batter. 4. Spread pancakes with ricotta mixture and roll up.