Sour Cream Waffles

Don't they look fabulous? They are! I found the original recipe from Heidi Swanson's website 101 cookbooks HERE.


Sour Cream Waffles

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.

Makes twelve 4-inch waffles.

Notes: My only problem with this recipe was the butter- I'm not a big butter fan. I made these three times- the first time I followed the recipe perfectly. Next, half the butter (which was also fabulous and no real difference in texture). Thirdly, I omitted most of the butter. I actually did 2T butter and 1/4 cup applesauce instead. They turned out well, very moist. I also did one cup whole-wheat flour and 3/4 c all purpose on the last two attempts and whole-wheat works great.