SOUR CREAM WAFFLES RECIPES
SOUR CREAM WAFFLES RECIPE - FOOD.COM
Crispy on the outside, airy and moist on the inside and made with healthier alternatives such as 1% milk, low-fat sour cream and Egg Beaters...Once you've tried it, you'll want to make this waffle your standard recipe from whence all variations come! Eat it plain, eat it with real maple syrup, top with fruit or fat free Cool Whip! You're only limited by your imagination!
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 6 six inch rounds, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a waffle iron according to manufacturer's directions.
- While the waffle iron is heating, in a large bowl whisk the flour, sugar, baking powder and salt; make a well in the center of the mixture.
- In a medium bowl, whisk the vegetable oil, milk, sour cream and egg substitute together; pour into the well you made in the dry mixture.
- Whisk just until smooth; do NOT over mix; then lightly oil the grids or waffles may stick slightly.
- Check the manufacturer's directions for how much batter to use per waffle; otherwise, spoon about ½ cup of the batter onto the center of the lower grid of the hot waffle iron and close the iron.
- Cook until the waffle is golden brown, 3-4 minutes or per the manufacturer's instructions; My waffle iron (Fiesta 6 inch round) has a light that turns OFF when the waffle is done.
- Serve the waffles hot with real maple syrup or your favorite fruit, whipped cream or fruit preserves.
- NOTE: The cooktime is the time it takes to cook the entire batch.
Nutrition Facts : Calories 341, FatContent 17.8, SaturatedFatContent 3.8, CholesterolContent 10.2, SodiumContent 457.8, CarbohydrateContent 35.7, FiberContent 1, SugarContent 6.6, ProteinContent 9.5
FLUFFY SOUR CREAM WAFFLES | JOANIE SIMON
Light and fluffy waffles made with sour cream.
Provided by Joanie Simon
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Whisk egg with sugar and vanilla until fluffy. Add in sour cream and whisk briefly, then add in flour, baking powder and baking soda and whisk briefly slowly pouring in the milk until incorporated, but can be lumpy. Add up to 3/4 cup of milk if the batter is too thick. It should be a thicker batter, not wattery our soupy, but should definitely be sticky and pourable.
- Pour batter into waffle iron and cook to desired darkness. Once the steam dissipates, the waffles are cooked.
- Serve topped with a dollop of sour cream and fresh berries.
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