Recipe - Low Carbohydrate Waffles

1 cup Protein drink mix
One half teaspoon Salt
1 teaspoon Baking soda
2 teaspoon Cream of tartar
1 lg Egg, separated
One half cup Heavy Cream
One fourth cup Water
2 tablespoon Unsalted butter, melted

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
2inch 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
200degree oven for up to 5 minutes.) Makes 3 to 4 waffles. NOTES
: "If you're out of buttermilk, try this sweetmilk 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"
classact@i1.net on Mar 22, 1997

Recipe based on one by: Cook's Illustrated magazine, Nov/Dec 1993
Posted to MMRecipes Digest by scotlyn@juno.com (Daniel S Johnson) on May
12, 1998