Sour Cream Waffles
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
6 six inch rounds
- Serves:
- 6
ingredients
- 414.03 ml all-purpose flour
- 29.58 ml granulated sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 88.74 ml vegetable oil
- 236.59 ml 1% low-fat milk
- 118.29 ml low-fat sour cream (Cabot Light)
- 177.44 ml egg substitute (Egg Beaters)
- real maple syrup (optional)
- fresh fruit (optional)
- whipped cream (fat-free Cool Whip) (optional)
directions
- Heat a waffle iron according to manufacturer's directions.
- While the waffle iron is heating, in a large bowl whisk the flour, sugar, baking powder and salt; make a well in the center of the mixture.
- In a medium bowl, whisk the vegetable oil, milk, sour cream and egg substitute together; pour into the well you made in the dry mixture.
- Whisk just until smooth; do NOT over mix; then lightly oil the grids or waffles may stick slightly.
- Check the manufacturer's directions for how much batter to use per waffle; otherwise, spoon about ½ cup of the batter onto the center of the lower grid of the hot waffle iron and close the iron.
- Cook until the waffle is golden brown, 3-4 minutes or per the manufacturer's instructions; My waffle iron (Fiesta 6 inch round) has a light that turns OFF when the waffle is done.
- Serve the waffles hot with real maple syrup or your favorite fruit, whipped cream or fruit preserves.
- NOTE: The cooktime is the time it takes to cook the entire batch.
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RECIPE SUBMITTED BY
CookinwithGas
United States