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
Recipes as a concept can be traced way back into ancient history, at least as far back into history as ancient Egypt, and maybe further still. However, generally, these early cook books were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians is a series of ancient tablets in ancient 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 `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. He also recounts how the Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Over the following few hundred years, the powerful and wealthy strove to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes of the day. By the arrival of the 20th century, cook books were greatly in demand mostly as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Low Carbohydrate Waffles recipe.
