Jude, I've just seen the pic of your baked donuts in this thread and I'm wondering ... if the sweetener was omitted, some salt sprinkled in instead and you used beef dripping (from a roast) in the holes, would the result be anything like Yorkshire Puddings? SWOON! Served with juicy beef gravy ....
Babs

You know, flavour-wise this could work...BUT you'd have to use a neutral or unflavoured protein powder (and I've only done this so far with a straight up whey protein isolate PP, no blends, though I can't speak for anyone else) and the texture is more cakelike, not a fluffy airfilled popover.

Between thee and me, I'd seriously consider more of a "Dutch Baby" or Clafouti approach to get something resembling a Yorksure Pudding/Popover. And what a coincidence, I did make one of those Clafouti items once, a zillion years ago. I'll see if I can dig up the recipe.

~later~
Ok, Rosebud did a Strawberry Clafouti recipe (it's listed in the Sweet Treats Contents thread, here's the link: http://forum.lowcarber.org/showthread.php?t=210827 ) back a couple of years, she used almond meal, whey PP and slightly less (fewer? ) eggs and sweetener than I did.

I have a Blueberry Clafouti recipe that uses either soy flour (defatted, usually MUCH less "beany" tasting) or soy protein isolate -- take your pick, added egg white for puffiness and somewhat more sweetener. Mine is posted in Sweet Treats as well:
http://forum.lowcarber.org/showthread.php?t=331567

The recipe is old enough, at least 4 years or more, that I don't remember what I thought of it except I think I liked the isolate version slightly better, but I kept it so that's a good sign.

If you're feeling adventurous, maybe you'd like to take a crack at making a savoury version that resembles Yorkshire Puddings and then posting it somewhere?

Thanks Jude - it's now on my list for experimentation. It sounds good as it is, so I might try the sweet version first before doing the Yorkshire sub. For some reason, I was never any good making Yorkshires except with a packet mix
Babs

IIRC, I think the trick was always to let the batter sit (packets are pre-gelatinized starches, parcooked) and rest a longish while, get those little starch granules all soaked...and preferably to room temp.

I think. No way I'm going to test it!

Sorry, I am guilty of not reading all the posts. I printed the recipe a several post back and just tried them this past week. When I tried them in the waffle iron, I remembered someone had asked if you could bake them. I may make waffles in the morning.

If they'd work in a waffle iron... surely they'd work in a pizelle maker too!

Finally got around to trying the basic vanilla recipe to make pizelles - absolutely wonderful!

Be sure so spray the pizelle baker really well with pam before you start. I was afraid I would have to spray it before each set, but I was able to do an entire double batch of the recipe without them sticking.

Also be sure to let them get good and brown before trying to remove them from the pizelle baker, otherwise they're just too soft and will come apart. But once they're browned, they're very crispy and crunchy. (albeit very, very delicate)

I can just imagine how good these will be with a little of Elle's chocolate whipped cream on them...

I just tried this recipe (the original) and was very impressed. They were GOOD!

locarb donuts????????? What will they think of next?(tee hee)

Just bumping so I can remember to try these.

i think these would be amazing topped with cocoa powder and maybe some peanut butter filling oh my

I made these this morning in a muffin top pan. They came out more like crumpets - a little hard, but very good! I put butter and SF jam on top. They did taste a little chalky, though, probably from the protein powder.

I used a similar pan, back a ways....in this very thread.

http://forum.lowcarber.org/showthre...335#post6604335

i made a different topping for this, about 6 tbsp of heavy cream a little bit of melted butter vanilla cant remember how much was about 1-2 tbsp and a packet of splenda put it on stove top and heated it till it became syrupy and then poured over doughnuts amazing

I bought my first container of Designer French Vanilla Protein Powder yesterday so I could try these. They came out great! I didn't use any splenda though since the protein powder already has 2 carbs per scoop, I used a teaspoon of SF DaVinci Kahula instead since I didn't want to add any extra carbs. I topped them with a bit of whipped cream cheese & cinnamon.

I also tried them using my waffle pan lightly oiled with my left over applesmoked bacon grease. Even better.

So yeah. This is a keeper.

Thanks for this one!





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