Mon, Aug-06-18, 20:44
Location: Oregon, Los Angeles
Originally Posted by Parisfox-2
I have had this recipe for so many years I forget where I got it...but it's amazing.
Don't be turned off by the pork rinds. You CANNOT tell that's what's in them.
Waffles 1-serving....(2 servings in parentheses)
2 large eggs (4)
1 Tbls. heavy cream (2)
1 Tbls. water (2)
1/2 tsp. vanilla extract (1)
1 Pkt. Splenda (2)
1/8 tsp. ground cinnamon (1/4)
1 Tbls. melted butter (2)
1 to 1-1/2 ounces (measured by weight) of crushed plain flavor pork rinds (2 or 3)
I used my food processor to get the pork rinds down to a fine, almost powdery consistency.
Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then sprinkle on the eggs. (Mixing the cinnamon with the Splenda before adding to the eggs helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not too thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in the melted butter.
I have a "Belgian Waffle" baker and it makes two waffles at a time -- each about 4X4 inches. I brushed the top and bottom of the waffle baker with melted butter, then I spooned about 1/4 to 1/3 of a cup of batter on each side of the bottom half of the baker and used a spoon to spread the batter out a little. Then I closed the top of the waffle baker. It took about 5 or 6 minutes to bake the two waffles. With the recipe doubled, I had enough batter to make a total of four waffles, each about 4X4 inches.
If you have a "big" waffle iron, you will probably make just two with the doubled amount of batter. These waffles firmed up and browned just like "real" waffles.
I served them with sugar free maple syrup and more butter (of course!)
With a couple of strips of bacon, this is an awesome breakfast -- at about 2-1/2 carbs per waffle - including the syrup! Without the syrup (mine has about 4 carbs per 1/4 cup), the carb count would be about 1-1/2 carbs per waffle.
If any of you live in the south and have ever eaten at the Waffle House restaurant, they have a specialty pecan waffle. I think this recipe would be absolutely incredible with 1/2 cup of chopped pecans added to the batter. And the pecans would only add about 1-1/2 effective carbs to each waffle. Still quite a carb bargain!
To make pancakes, just add more water a little at a time after it rests until you have the consistency for pancakes.
One Serving: Fat: 41g; Carbs: 3g; Protein: 39g
I think this
is the original recipe, by Norma-June.