1 cup protein drink mix
1/2 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1 large egg, separated
1/2 cup heavy cream
1/4 cup water
2 tbsp unsalted butter, melted
Directions
Heat waffle iron. Whisk dry ingredients together in a medium bowl.
Whisk yolk with cream, water and butter. Beat egg white until it just
holds a 2-inch peak. Add liquid ingredients to dry ingredients in a
thin steady stream while gently mixing with a rubber spatula; be
careful not to add liquid faster than you can incorporate it. Toward
end of mixing, use a folding motion to incorporate ingredients;
gently fold egg white into batter. Spread appropriate amount of
batter onto waffle iron. Following manufacturer's instructions, cook
waffle until golden brown, 2 to 5 minutes. Serve immediately. (You
can keep waffles warm on a wire rack in a 200-degree oven for up to 5
minutes.) Makes 3 to 4 waffles. NOTES : "If you're out of buttermilk,
try this sweet-milk variation. By making your own baking powder using
baking soda and cream of tartar and by cutting back on the quantity
of milk, you can make a thick, quite respectable batter. The result
is a waffle with a crisp crust and a moist interior." -- Christopher
Kimball, Cook's Illustrated magazine. By "classact"
on Mar 22, 1997
Recipe based on one by: Cook's Illustrated magazine, Nov/Dec 1993
Servings: 4 servings
Low Carbohydrate Waffles Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Diet; Low Carbohydrate
The History of Recipes
We are able to read the history of meal recipes far back into history, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to historians are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans were skilled in the use of a wide range of spices, including many that are still in use today for example basil, rue and dill. For the centuries that followed, the rich families of the West competed to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and recording the recipes of their peers. By the time we get to the 20th century, cooking publications were in great demand, as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Low Carbohydrate Waffles recipe.
