Cream cheese pancakes

1 8 oz package cream cheese
4 eggs, separated
1 1/2 tsp Splenda
1/2 tsp cinnamon
butter for pan, griddle

Syrup
2 teaspoons Splenda
1/2 stick butter, unsalted
1/2 tsp cinnamon

In a medium bowl, mix together cream cheese, egg yolks, Somersweet (splenda) and cinnamon until well blended.

In another bowl, beat egg whites with an electric mixer until stiff peaks form. Fold egg whites into cream cheese mixture.

Heat griddle to medium heat. Dollop about 1/3 cup of the batter onto the buttered griddle.

Cook until golden brown, about 2-3 minutes. Flip and cook other side to a golden brown, adding butter to griddle as needed.

To make Syrup...
Mix sugar substitute with melted butter until dissolved. Stir in cinnamon or maple extract and pour over pancakes.