Saturday, April 26

Sour Cream Belgian Waffles

Woke up too early for a Saturday morning, with a sick puppy. After dealing with the drama, cleaning up, and enjoying some coffee, I decided we deserved a nice breakfast. Our weekends have been busy and we've been doing simple cereal, toast, etc. I knew there was some sour cream in the fridge to use up so, I investigated the interwebs for a recipe to try. I landed on a slightly adapted version from The Joy of Cooking. It's absolutely delicious and will now be my go-to for waffles. Give it a try.

Sour Cream Waffles

  • 1 cup flour (all-purpose or cake flour)
  • 1 1/2 tsp. baking powder
  • 1 tsp. sugar
  • 1 tsp. baking soda
  • 1-2 tsp. of vanilla extract
  • Dash of salt
  • 3 eggs, separated
  • 2 cups sour cream
  • Dash of milk (if needed for consistency of batter)
1) Preheat waffle iron.
2) In medium mixing bowl, whisk together flour, baking powder, salt, sugar, and baking soda.
3) In a small bowl, mix egg yolks, sour cream and vanilla until smooth, then whisk into dry ingredients.
5) Beat egg whites until stiff, but not dry. Stir about 1/3 of the egg whites into sour cream mixture at a time, gently folding to combine.
6) Bake according to waffle iron directions. Serve immediately; they will soften as they stand. You can also keep them warm in a 170F oven. Top with maple syrup, roasted & chopped nuts, berries, etc. Makes 4 Belgian waffles.

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