SOUR CREAM WAFFLES
Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's middle son likes to mix 1 part honey and 3 parts maple syrup, whisked together with 3 tablespoons of melted butter. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 or 4 large (7-by-7-inch) waffles
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
- Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
- Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.
SOUR CREAM WAFFLES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings (about 8 waffles)
Number Of Ingredients 12
Steps:
- Preheat a waffle iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening.
- Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stiff glossy peaks form, about 4 more minutes.
- Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated.
- Brush the waffle iron with melted butter. Add 1/4 to 1/2 cup batter and cook according to the manufacturer's instructions. Repeat with the remaining batter, brushing the waffle iron with more butter between batches. Serve with syrup.
SOUR CREAM WAFFLES
These waffles substitute sour cream and yogurt for milk. The inspiration came about one morning when there was no milk in the house.
Provided by holly george
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix together water, sour cream, yogurt, and vinegar.
- Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
- Add sour cream mixture and eggs to flour mixture; blend until smooth.
- Cook on a lightly greased waffle iron until golden brown; lift off with a fork.
Nutrition Facts : Calories 345 calories, Carbohydrate 51.7 g, Cholesterol 107.5 mg, Fat 9.6 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 4.9 g, Sodium 858.1 mg, Sugar 2.6 g
SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE
Provided by Bobby Flay
Time 35m
Yield s: 4 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
- For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
- Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
- Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.
SOUR CREAM WAFFLES
This is a recipe, untried by me as yet, from a cookbook I received from my swap partner, Lauralie41. It was submitted to "A Taste of Indiana" by Dorothy D. Bisel. Here is what she stated about the recipe: "I collected this recipe many years ago from a friend who secured this recipe from a French chef. This is such a great recipe that I am glad to share it with others." I love waffles and can't wait to try them. I plan to also try making them with lower fat ingredients such as light sour cream (could even use non-fat yogurt) and low fat milk. Note: This doesn't give amount of servings so mine is just a guess right now.
Provided by diner524
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine baking soda and water, stir to dissolve. Add to next 6 ingredients in a medium bowl; mix until smooth. Fold in beaten egg whites; cook in a preheated waffle iron for 2 to 3 minutes or until done.
SOUR CREAM CARDAMOM WAFFLES
Cardamom has such a delicate flavor. I've been making coffee cakes with this interesting spice for years, and now I found a use for it in waffles. More often than not, my family will request these waffles instead of plain ones.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Time 25m
Yield 6 waffles (about 6-1/2 inches).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In a small bowl, combine the milk, sour cream, butter and egg yolks; stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown (waffles will be soft). Serve with honey or syrup.
Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 216mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.
CARDAMOM SOUR CREAM WAFFLES
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, milk, sour cream, brown sugar, butter and vanilla. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 235 calories, Fat 6g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
SOUR CREAM WAFFLES
Crispy on the outside, airy and moist on the inside and made with healthier alternatives such as 1% milk, low-fat sour cream and Egg Beaters...Once you've tried it, you'll want to make this waffle your standard recipe from whence all variations come! Eat it plain, eat it with real maple syrup, top with fruit or fat free Cool Whip! You're only limited by your imagination!
Provided by CookinwithGas
Categories Breakfast
Time 35m
Yield 6 six inch rounds, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 341, Fat 17.8, SaturatedFat 3.8, Cholesterol 10.2, Sodium 457.8, Carbohydrate 35.7, Fiber 1, Sugar 6.6, Protein 9.5
FLUFFY SOUR CREAM WAFFLES
These sour cream waffles are extra fluffy thanks to cake flour, which makes for fluffier waffles than AP flour. Serve topped with a dollop of sour cream, maple syrup, and fresh berries. Recipe created by Joanie Simon.
Provided by Shamrock Farms
Categories Waffles
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk eggs with sugar and vanilla until fluffy. Add in Shamrock Farms Premium Sour Cream and whisk briefly. Add in flour, baking powder, and baking soda and whisk briefly. Pour in milk slowly, whisking until incorporated. Batter may be lumpy. Add up to 1/4 cup milk if it is too thick. It should be a thick batter, not watery or soupy, but should definitely be sticky and pourable.
- Pour 1/8 of the batter into a waffle iron and cook to desired darkness. Repeat with remaining batter. Once the steam dissipates, the waffles are cooked.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 28.7 g, Cholesterol 52.7 mg, Fat 3.3 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 251.4 mg, Sugar 7.2 g
CARDAMOM SOUR-CREAM WAFFLES
Provided by Andrea Albin
Categories Breakfast Brunch Vegetarian Quick & Easy Mother's Day Spice Honey Sour Cream Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual waffles
Number Of Ingredients 13
Steps:
- Preheat a waffle iron until hot.
- Whisk together flour, baking powder, baking soda, salt, and cardamom.
- Whisk together remaining ingredients in another bowl, then whisk into flour mixture until just combined.
- Lightly brush waffle iron with oil and cook waffles according to manufacturer's instructions.
BUCKWHEAT-SOUR CREAM WAFFLES
Buckwheat flour gives these waffles an earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.
- In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.
- Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche.
More about "sour cream waffles recipes"
FLUFFY SOUR CREAM WAFFLES | THE DINNER BELL
From thedinnerbell.recipes
Cuisine AmericanTotal Time 35 minsCategory BreakfastCalories 161 per serving
- Add in 1/2 cup sour cream and whisk briefly, then add in 1.5 cups cake flour, 1 tsp baking powder and 1 tsp baking soda and whisk briefly until mostly incorporated. It's okay if it's lumpy.
- Slowly pour in 1/2 cup of milk and stir with a spatula until incorporated. Add up to 3/4 cup of milk if the batter is too thick. It should be a thicker batter, not watery or soupy, but should definitely be sticky and pourable.
- Pour the batter into a waffle iron and cook to desired darkness. Once the steam dissipates, the waffles are cooked.
FLUFFY SOUR CREAM WAFFLES | JOANIE SIMON
From joaniesimon.com
5/5 (9)Category BreakfastCuisine AmericanTotal Time 20 mins
- Whisk egg with sugar and vanilla until fluffy. Add in sour cream and whisk briefly, then add in flour, baking powder and baking soda and whisk briefly slowly pouring in the milk until incorporated, but can be lumpy. Add up to 3/4 cup of milk if the batter is too thick. It should be a thicker batter, not wattery our soupy, but should definitely be sticky and pourable.
- Pour batter into waffle iron and cook to desired darkness. Once the steam dissipates, the waffles are cooked.
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