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Sour Cream Waffles

from Joy of Cooking


Sift before measuring:

1 cup cake flour

Resift with:

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.

To bake:

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.