Ingredients
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup sifted unsweetened cocoa powder
3/4 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 eggs, separated
1/4 cup butter, melted
1/2 tsp vanilla
1 butter
1 topping:
3 cup sliced strawberries
1 1/2 tsp granulated sugar
Directions
Topping: In small bowl, toss strawberries with sugar; set aside.
In large bowl, stir together flour, sugar, cocoa, cinnamon, baking
powder and baking soda; make well in center. Pour in buttermilk, egg
yolks, butter and vanilla; whisk in flour mixture.
In separate bowl, beat egg whites until soft peaks form; fold
one-quarter into batter. Fold in remaining whites.
For waffles, heat waffle machine and cook according to manufacturer's
directions, using 1/3 cup batter for each waffle.
For pancakes, heat griddle or large nonstick skillet over medium heat;
brush with butter. Using 1/4 cup batter for each pancake and
brushing pan with more butter as necessary, cook for about 2 1/2
minutes or until bubbles break on top but do not fill in. Turn and
cook for 2 minutes. Serve topped with strawberries. Makes 10 waffles
or 12 pancakes. Typed in MMFormat by cjhartlin@msn.com Source: The
Canadian Living 20th Anniversary Cookbook.
Servings: 10 waffles
Chocolate Buttermilk Waffles W/Strawberries Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Breakfast; Chocolate
The History of Recipes
Recipes as a concept can be observed back into history, at least as far back into history as pharonic Egypt, and maybe further still. Having said that, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius informs us how the Romans used many different aromatic flavours, including many that are still in use today like bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in books on cooking, many of which are now in private cookery archives. Over the succeeding few centuries, the rich families of Europe tried to serve the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cooking publications are increasing in popularity mostly due to more people being able to read, more leisure time and being a little richer. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Buttermilk Waffles W_Strawberries recipe.
