Yield: 4 Servings
|1½ cup||All-purpose flour (or 3/4 cup each all-purpose and whole-what)|
|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|
|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 rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .