Prep 10 mins
Cook 30 mins
Crispy on the edges, tender cake-like on the inside. A smear of butter, a sprinkle of berries, and a squirt of syrup--are you in heaven or what? I've doubled the original recipe, since we like to pop the leftovers into the toaster/oven later in the week. Thanks to Ken Haedrich's "Country Breakfast" for the original recipe.
- 6 egg whites
- 6 egg yolks
- 3 cups sour cream
- 2 2⁄3 cups milk
- 1 cup butter, melted and cooled (2 sticks)
- 3 cups flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- Preheat the waffle iron.
- Separate eggs into two different bowls (as listed above).
- Beat the whites until stiff peaks form; set aside.
- Beat yolks, sour cream and milk; set aside.
- Sift dry ingredients, whisk INTO the yolk mixture just until smooth.
- Then add the melted butter, gently stir.
- Fold the whites into the batter.
- Grease the waffle iron (I use canola oil); ladle batter into the preheated iron, put the top down, cook for 4-5 minutes (surface should be golden brown & crispy).