Sour Cream Blueberry Waffles

“This waffle requires a little extra effort, but if blueberries are in season it's worth it. You can use frozen, but the flavor isn't quite as good. You'll want to make sure they are thawed completely so you can pat them dry and get rid of as much water as possible.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat waffle maker.
  2. In a large mixing bowl, beat egg yolks with a whisk.
  3. Beat in milk, butter, and sour cream.
  4. Over a sheet of waxed paper, sift together flour, baking powder, baking soda, and sugar.
  5. Add dry ingredients to wet ingredients and beat until smooth.
  6. Stir in 1/2 cup blueberries.
  7. In another large bowl, beat egg whites to stiff peaks.
  8. With a rubber spatula, fold 1/2 cup egg whites into batter, and then carefully fold in remaining whites.
  9. Cook waffles and garnish with remaining blueberries.
  10. Dust with confectioners' sugar and serve hot with maple syrup.

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