Sour Cream Waffles

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings (about 8 waffles)
Level:
Easy

Ingredients
  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 large eggs, separated
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, melted, plus more for the waffle iron
  • 1/4 cup vegetable shortening, melted
  • 2 tablespoons packed dark brown sugar
  • Maple syrup, for topping
Directions
  • Preheat a waffle iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening.

  • Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stiff glossy peaks form, about 4 more minutes.

  • Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated.

  • Brush the waffle iron with melted butter. Add 1/4 to 1/2 cup batter and cook according to the manufacturer's instructions. Repeat with the remaining batter, brushing the waffle iron with more butter between batches. Serve with syrup.

  • Cook's note: To keep pancakes and waffles warm, arrange on a rack set on a baking sheet and place in a 225 degrees F oven.

  • Photograph by Travis Rathbone


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