Sour Cream Waffles with fresh blueberries are perfect for long leisurely breakfasts like the ones we’ve been having . Our family is officially on Spring Break and enjoying every minute of it.
Because this recipe involves whipping egg whites and using quite a few bowls, it’s not exactly the type of thing I’d throw together on a week day. However, you can make extra waffles, freeze them, then throw them in the toaster on fast-paced mornings.
I hope you like these. For crispier waffles, use oil instead of butter or keep the butter and just cook the waffles a little longer. I have a Cuisinart single waffle maker and I think I cooked mine on a “5″ or “6″ to get it crisp. This recipe is also very easy to halve.
Summary: Sweet, fluffy and perfect for relaxing or celebratory breakfasts
- 1 3/4 cups all-purpose flour (8 oz/230 grams)
- 2 tbsp. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk minus 1 tablespoon
- 1 tablespoon lemon juice
- 2 large eggs, separated
- 1/4 cup melted, cooled butter or oil for crisper waffles
- 1 cup sour cream
- 1/4 teaspoon vanilla
- 1 cup blueberries
- Mix together the flour, sugar, soda and salt and set aside. Mix together milk and lemon, set aside.
- Beat egg whites with a hand-held mixer until stiff peaks form ; set aside. In a mixing bowl, beat egg yolks for about a minute on high. Reduce speed to low and beat in cooled melted butter (or oil), sour cream, vanilla and lemony milk
- By hand, stir in flour mixture. Fold in the egg whites, followed by the blueberries. Bake on a well oiled waffle maker as per manufacturer’s directions.
For crispier waffles, use oil instead of melted butter
Use chocolate chips instead of blueberries
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 10
Meal type: breakfast
Culinary tradition: USA (General)
Microformatting by hRecipe.