Yield: 1 Servings
|1½ cup||All-purpose flour|
|1 tablespoon||Baking powder|
|1 cup||Sour cream|
|1½ teaspoon||Vanilla extract|
|¼ cup||Margarine, melted|
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.