Sour Cream Belgian Waffles
Sour Cream Belgian Waffles recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| 1 | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
sour cream
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | tablespoon |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 237 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
sour cream
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
Directions
Mix butter, milk, vanilla, sugar, eggs and sour cream.
(For the same taste, but lighter waffles, separate eggs, beat whites until stiff and add separately).
Add dry ingredients. Heat waffle iron and bake, about ¾ to 1 cup per waffle.
