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Sour Cream Belgian Waffles

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Belgian waffles were first introduced to America at the Belgian pavilion in the New York World's Fair in 1939. This recipe yields waffles with a tender crumb, crisp exterior and rich, tangy flavor, thanks to the addition of sour cream to the batter."

List of Ingredients

◦  3 eggs, separated
◦  ¾ cup milk
◦  ½ cup unsalted butter, melted
◦  ¾ cup sour cream
◦  1½ cups all-purpose flour
◦  2 tsp baking powder
◦  ½ tsp baking soda
◦  1 Tbsp sugar
◦  Toppings of choice


Recipe

Before you start, preheat a Belgian waffle maker according to the manufacturer's instructions.

In a large bowl, beat the egg yolks until smooth. Add the milk, butter, and sour cream and whisk until smooth.

In another bowl, sift together the flour, baking powder, baking soda, and sugar. Add the flour mixture to the egg yolk mixture and beat well. In a clean, dry bowl, and using an electric mixer on medium-high speed, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter.

When the waffle maker is hot, pour enough batter for one batch evenly over the grid, easing it toward, but not into, the corners and edges with a wooden spoon or silicone spatula. Close the waffle maker and cook until it opens easily or according to the manufacturer's instructions. The waffle will be golden brown when ready. Keep it warm while you repeat with the remaining batter.

When all the waffles are cooked, serve right away with the toppings of choice.


Makes 4 servings


Waffle Toppings:
The classic toppings for Belgian waffles are soft butter and warmed pure maple syrup or simply confectioners' sugar sprinkled over the top.