Food & Dining

Kitchen Whiz: Eat Waffle, Have Proteins

Kitchen Whiz: Eat Waffle, Have Proteins

 

 

Did you know that waffles not only match well with chocolates or fruits? Proof: This savory waffle that's perfect for your less carbs-more protein fill.

 

Protein Overload Waffles

Serves 6 to 8

Ingredients:

1 basic waffle recipe (see below)

8 lettuce or arugula leaves

6 to 8 large burger patties, grilled or pan-fried 

8 strips bacon

8 fried eggs, sunny side up

ketchup, for drizzling

pinch of bottled garlic flakes

 

Procedure:

1. Prepare the basic waffle recipe. Cook in the waffle maker.

2. Transfer a waffle to a plate. Place lettuce on top. Add a burger patty, followed by bacon strips and fried egg.

3. Drizzle ketchup on top and sprinkle garlic flakes.

 

Basic Waffle Recipe

Ingredients:

1 cup all-purpose flour

1 cup cake flour

2 tablespoons sugar

pinch of salt

3 3/4 teaspoons baking powder

3 eggs, separated

1 1/3 cups milk

1/2 cup butter, melted

2 teaspoons sugar

melted butter or vegetable oil, for brushing

 

Procedure:

1. Sift together the two kinds of flour, sugar, salt, and baking powder. Set aside.

2. Combine egg yolks, milk, and melted butter. Whisk into the sifted dry mixture until smooth.

3. In another bowl or electric mixer bowl, beat egg whites with 2 teaspoons sugar until stiff.

4. Fold the flour-egg-milk mixture into the beaten egg whites by hand. Cook the waffles in a waffle maker.

 

ALSO READ: Kitchen Whiz: These Chocolate Pancakes Will Instantly Brighten Up Your Day

 

Originally published in FOOD Magazine, Issue 3, 2015. Recipe and styling by Pixie Rodrigo Sevilla, photograph by Paulo Valenzuela. Check out more exciting stories and mouthwatering recipes in FOOD's latest issue, now out in major bookstores. FOOD is available in bookstores and on newsstands for P120. Download the FOOD Magazine app for access to all digital editions on your tablet or smartphone, available in Zinio, Android and Apple App Stores. Like FOOD on Facebook (www.facebook.com/FOODMagazine) and follow us on Twitter and Instagram (@FOODMagazine)

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