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Golden Brown Sour Cream Waffles

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“Crispy on the edges, tender cake-like on the inside. A smear of butter, a sprinkle of berries, and a squirt of syrup--are you in heaven or what? I've doubled the original recipe, since we like to pop the leftovers into the toaster/oven later in the week. Thanks to Ken Haedrich's "Country Breakfast" for the original recipe.”
READY IN:
40mins
SERVES:
8-10
YIELD:
10 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the waffle iron.
  2. Separate eggs into two different bowls (as listed above).
  3. Beat the whites until stiff peaks form; set aside.
  4. Beat yolks, sour cream and milk; set aside.
  5. Sift dry ingredients, whisk INTO the yolk mixture just until smooth.
  6. Then add the melted butter, gently stir.
  7. Fold the whites into the batter.
  8. Grease the waffle iron (I use canola oil); ladle batter into the preheated iron, put the top down, cook for 4-5 minutes (surface should be golden brown & crispy).

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