Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | All-purpose flour |
2 tablespoons | Sugar |
1 tablespoon | Baking powder |
2 \N | Eggs |
1 cup | Sour cream |
1½ teaspoon | Vanilla extract |
1 cup | Milk |
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.