A waffle maker is an ingenious invention. No, what am I saying?
The waffle is an ingenious invention.
The history of the waffle was said to begin during the ancient Greek era. They made flat cakes known as obelios, which were cooked between hot, metal plates. The cakes generally consisted of flour, water, milk, and eggs. These cakes evolved into wafers as they became more popular throughout Europe. People started branding their wafers around the 13th century, boasting family crest patterns.
The Dutch coined the term wafles. Wafles were brought to the New World during the 17th century, and found their lovely counterpart, maple syrup. In 1735, the language of the word wafle advanced to waffle. It may have been Thomas Jefferson who introduced the first waffle iron to America in the 1780s. The waffle iron was first patented 80 years later, and waffle cones were a main attraction at the 1904 World’s Fair. The Belgian waffle made its first appearance at the New York World’s fair in 1964 (1).
Waffles are a staple American breakfast food, as they should be. When you taste a waffle, you feel like you’re tasting a bite of home.
My husband is generally picky about breakfast foods (shhh, don’t tell him I said that). He will either have something really sweet, like a pastry or cereal, or something really savory, like pierogies. Either way, those foods aren’t really packed with tons of nutrition. They’ll sustain him for an hour or two, but there’s not enough protein in those foods to keep his hunger at bay.
That’s why I developed these protein waffles!
Carbohydrates get digested by our bodies at the quickest rate. Protein and fat take longer for us to digest. By adding protein or fat to meals, you will likely feel fuller for longer amounts of time.
The portions created in this recipe will vary based on the size of your waffle maker. I am able to make about 12 waffles with this recipe. Based on this number, I’ve calculated that there are a whopping 10 grams of protein in each waffle. These waffles are, therefore, a great start to the day.
For the waffles:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unflavored whey protein
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups of 2% milk
- 2 Tbsp local honey
- 2 large eggs
Mix the dry ingredients in a large bowl- the flours, whey protein, baking powder, cinnamon, and salt.
In a separate bowl, add the milk, honey, and vanilla extract. Stir well.
Add the wet ingredients to the large bowl of dry ingredients. Whisk them together until they’re all combined. Then add the eggs, one at a time, until they’re fully incorporated into the batter.
Put about 1/4 to 1/2 of a cup of batter onto the waffle maker, or follow the manufacturer’s directions. Place the finished waffles on a plate to cool.
Instead of using maple syrup on your waffles, why don’t you try something different? Add a scoop of my banana ice cream onto your breakfast. You get a full serving of fruit, and reduce the amount of sugar on the waffles by 75%.
I promise that this waffle recipe will not disappoint you. Please enjoy!
- From Wafers to Cones: A Short History of the Waffle. thekitchn.com. http://www.thekitchn.com/from-wafers-to-cones-a-short-h-113627. Accessed December 15, 2015.