Prep 10 mins
Cook 10 mins
This is a recipe, untried by me as yet, from a cookbook I received from my swap partner, Lauralie41. It was submitted to "A Taste of Indiana" by Dorothy D. Bisel. Here is what she stated about the recipe: "I collected this recipe many years ago from a friend who secured this recipe from a French chef. This is such a great recipe that I am glad to share it with others." I love waffles and can't wait to try them. I plan to also try making them with lower fat ingredients such as light sour cream (could even use non-fat yogurt) and low fat milk. Note: This doesn't give amount of servings so mine is just a guess right now.
- 1 tablespoon water
- 1 teaspoon baking soda
- 16 ounces sour cream
- 1⁄2 cup butter, softened (1 stick)
- 1 cup flour
- 3 egg yolks
- 2 teaspoons baking powder
- 1⁄2 cup milk
- 3 egg whites, stiffly beaten
- Combine baking soda and water, stir to dissolve. Add to next 6 ingredients in a medium bowl; mix until smooth. Fold in beaten egg whites; cook in a preheated waffle iron for 2 to 3 minutes or until done.
this is a pretty good waffle, light and crisp they dont hold long so serve um up fast lol i didnt add salt because with that much baking soda i didnt need it
Diner, these waffles are delicious. Loved the flavor, it was so good. Quick and easy to make. These waffles were soft and tender. Absolutely wonderful served with whipped cream, fresh raspberries and a sprinkling of icing sugar. Thanks for sharing another wonderful recipe my friend. Into my keeper box this goes.