Light, crisp, and gently tangy, these sour cream waffles make a wonderful weekend breakfast. The batter comes together quickly, and folding in whipped egg whites ensures a tender interior with golden, airy edges. Serve with seasonal fruit: fresh berries in spring and summer, or warm sautéed apples with cinnamon and toasted pecans during fall and winter.
INGREDIENTS:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
1 tablespoon sugar
3 eggs, separated
3/4 cup sour cream
3/4 cup milk or buttermilk
1/4 cup vegetable oil
1/4 cup butter, melted
METHOD:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sugar.
In a separate bowl, beat the egg yolks with the sour cream, milk (or buttermilk), oil, and melted butter. Add the wet ingredients to the dry ingredients and stir just until the batter is combined and still lumpy.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, keeping as much air in the mixture as possible.
Preheat the waffle iron.
Pour batter onto the hot iron and cook according to manufacturer’s directions until golden and crisp.
Serve immediately.
SERVING SUGGESTIONS:
- Top with seasonal fruit and a drizzle of maple syrup.
- For fall and winter, sauté apples in butter, brown sugar, and cinnamon and finish with toasted pecans.
- Add a dollop of whipped cream or Greek yogurt.
- Serve with crispy bacon or breakfast sausage for a hearty brunch.
YIELD: Makes 4-5 waffles
