Sour cream belgian waffles #1

Yield: 4 Servings

Measure Ingredient
1½ cup All-purpose flour (or 3/4 cup each all-purpose and whole-what)
2 tablespoons Sugar
1 tablespoon Baking powder
2 \N Eggs (or 1/4 cup egg substitute; such as Egg Beaters; and 2 egg whites)
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.




From archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes