Sour cream belgian waffles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Baking powder |
| 2 | Eggs | |
| 1 | cup | Sour cream |
| 1½ | teaspoon | Vanilla extract |
| 1 | cup | Milk |
| ¼ | cup | Margarine, melted |
Directions
Note: The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you'll get a heavier waffle.
Separate the eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add the sour cream, milk, margarine and vanilla; Mix well. Add the flour, sugar and baking powder; mix well.
With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.
Bake on a hot waffle iron. Serve with maple syrup.