Wednesday, October 9, 2013
2 C sifted flour
2 TBL sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs Separated room temperature
2 C sour cream
6 TBL melted butter
1/2 C milk ( skim milk is fine)
1. Mix all dry ingredients together; flour, sugar, baking powder, baking soda, and salt.
2. Blend egg yolks, sour cream, milk, and butter.
3. Add the flour to the mix through sifting. Blend until smooth
4. Beat egg whites until stiff peaks form.
5. Then fold the stiff egg whites into the waffle batter.
** Note I first beat the egg whites with my stand mixer and put them in a separate bowl. Then stared my waffle batter. A hand mixer can also be used, but the same concept, beat the egg whites first in a seperate bowl, then make the batter in another bowl.
Heat waffle iron and bake. If not all the waffles are eaten, we like to store our extras in the freezer. Wrapped in press and seal and in a zip lock. When wanting waffles for breakfast just reheat by putting them in the toaster!
The flavor of the waffles is so great they could be just served with fresh fruit topping, but of course are also delicious with butter and a little syrup!
Enjoy!
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