Waffles with sour cream

Recipe from: 28 September 1995

Ingredients 16
Servings 12
Time 5 mins

Ingredients

  • 500
    ml
    cake flour
  • 15
    ml
    cornflour
  • 5
    ml
    bicarbonate of soda
  • 2
    ml
    salt
  • 15
    ml
    sugar
  • 2
    eggs, separated
  • 100
    ml
    milk
  • 500
    ml
    sour cream
  • 250
    ml
    seedless raisins
  • 565
    ml
    cake flour
  • 20
    ml
    baking powder
  • 5
    ml
    salt
  • 45
    ml
    sugar
  • 3
    eggs, separated
  • 90
    ml
    melted butter
  • 400
    ml
    milk
 

Method

20 mins
 
Sift the cake flour, cornflour, bicarbonate of soda and salt together in a mixing bowl.
Add the sugar and mix.
Whisk the egg yolks, milk and sour cream and add to the cake flour mixture.
Mix until smooth.
Whisk the egg whites until stiff and fold into the batter.

How to bake the waffles:
Before baking the first waffle, spray the waffle pan with non-stick spray or brush with oil (not butter as this scorches easily).
Heat the pan well.
Spoon enough batter into the pan to fill all the sections.
If you use too little batter, the waffles will not be formed properly, if you use too much, the batter will run out the sides of the pan.
Bake the waffles until no more steam escapes from the sides of the pan (2-3 minutes).
Do not open the pan until the waffle is done.
The first waffle is inclined to stick, so bake it a little longer until it is slightly dry.
Remove the waffle with a fork and repeat with the remaining batter.
Serve the waffles with syrup, honey or a savoury topping.
Makes 12 waffles.

Variations:
With raisins:
Boil the raisins for about 15 minutes in a little water until soft and plump.
Drain and cool.
Sift the dry ingredients together and add the sugar.
Beat the egg yolks, butter and milk together and add to the dry ingredients.
Mix until smooth.
Add the raisins.
Whisk the egg whites until stiff and fold in.
Proceed as described for the sour cream waffles.
Makes 15 waffles.

Savoury waffles:
Use the recipe as described for the raisin waffles, but omit the raisins and sugar and add 125 ml (1/2 c) grated Cheddar cheese and 125 ml (1/2 c) chopped cooked bacon before folding in the egg whites.
Proceed as described for the sour cream waffles.
 

Read more on: dairy
 

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