Sour Cream Waffles
Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's middle son likes to mix 1 part honey and 3 parts maple syrup, whisked together with 3 tablespoons of melted butter. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- Servings: 6
- Yield: Makes 3 or 4 large (7-by-7-inch) waffles
Source: Mad Hungry, September 2010
- 5 large eggs
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon ground ginger, cinnamon, or cardamom
- 1 cup sour cream
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- Vegetable oil or extra melted butter, for the waffle iron
- 1 cup berries, fresh or frozen, heated before serving
Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.