The Ford Family
Famous Recipes
Sour Cream Waffles
3 to 4 Hungry People 
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Ingredients 1 cup Cake Flour1 tsp baking soda 1-1/2 tsp baking powder 1 tsp sugar 1/4 tsp salt 3 egg yolks 1 cup sour cream 1 cup milk 1 Tbsp lemon juice 3 egg whites |
Instructions
Combine the dry ingredients in a large bowl. Combine the liquid ingredients (except the egg whites) in a second bowl, blending well. Mix the liquid ingredients with the dry ingredients, stirring until smooth.
Beat the egg whites until they are stiff but not dry. Gently fold the egg whites into the batter.
Bake in waffle irons. |
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Notes Use really large bowls and make triple or quadruple batches for best results. Have several waffle irons going all at once, and make sure to have enough extension cords so you don't blow fuses -- don't load up on a poor, defenseless outlet. Spray the waffle irons with Pam before each filling. If you use a square waffle iron, fill its corners well. Although there is some controversy over the matter, it seems fairly clear that waffles made on Belgian waffle irons taste better. (They accept more butter and maple syrup per square hole. Be sure to cook each waffle long enough for even the edge area to turn brown.) Leftover sour cream waffle batter, kept one or two days in the refrigerator and then cooked over high heat in a heavy, cast-iron skillet, makes wonderfully thin pancakes with crispy brown edges just like the ones Bama Schrom used to make for us.Note: In a recipe for fluffy sour cream waffles on Joanie Simon's website I read about Cake Flour and why you should use it. Our recipe (now with Cake Flour) makes fabulous waffles! (Note: The King Arthur Flour company makes a really good Cake Flour.) |
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