Blueberry Sour Cream Waffles Recipe 425

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SOUR CREAM- BLUEBERRY WAFFLES



Sour Cream- Blueberry Waffles image

Simple recipe (not requiring you to beat egg whites). Got this from my All-Clad Belgian Waffle maker recipe booklet.

Provided by Lorraine3

Categories     < 30 Mins

Time 26m

Yield 12 waffles (4 inch), 6 serving(s)

Number Of Ingredients 11

4 eggs
1 cup milk
10 tablespoons unsalted butter, melted
1 cup sour cream
2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
5 tablespoons granulated sugar
3/4 cup fresh blueberries, plus more for garnish
confectioners' sugar, for dusting
maple syrup, for serving

Steps:

  • Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
  • In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
  • Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
  • Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.

BLUEBERRY SOUR CREAM WAFFLES RECIPE - (4.2/5)



Blueberry Sour Cream Waffles Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 11

OPTIONAL:
1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
1 1/2 cups of frozen blueberries.
Maple syrup or jam, for serving

Steps:

  • Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. If adding the blueberries, add about 1/4 cup of the flour to the blueberries and gently mix-- this will help prevent the blueberries from sinking to the bottom of the batter - just a favorite tip I use! Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix. (Very gently fold the blueberries into the batter, to avoid the batter from turning purple. ) Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side. Makes twelve 4-inch waffles.

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