Sour Cream Waffles
from Joy of Cooking
Sift before measuring:
1 cup cake flour
1 1/3 teaspoon double-acting baking powder
1/8 teaspoon salt
1 teaspoon sugar
1 teaspoon soda
Beat in a separate bowl until light:
2 egg yolks
2 cups thick, cultured sour cream
Combine the liquid and dry ingredients with a few swift strokes. Beat until stiff, but not dry:
3 egg whites
Fold them into the batter.
Heat a waffle iron until the indicator shows it is ready to use. If it has been properly conditioned, it will need no greasing, as most waffle batters are heavy in butter. Have the batter ready in a pitcher. Cover the grid surface about 2/3 full. Close the lid and wait about 4 minutes. When the waffle is ready, all steam will have stopped emerging from the crack of the iron. If you try to lift the top of the iron and the top shows resistance, it probably means the waffle is not quite done. Cook about 1 minute more and try again.