artichoke chicken pasta
General Tso's chicken, rice, broccoli
sriracha corn chowder, rosemary olive oil bread, salad
California chopped salad
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, green beans, cranberry sauce, honey dinner rolls, lattice apple pie
turkey gumbo, easy crusty bread

Friday, February 3, 2012

Sour Cream Waffles

sour cream wafflesMy most favorite pancakes involve a lot of sour cream. The thing is, I don't really enjoy sour cream. Not in dips, not on a baked potato, it just isn't my thing. But when you stir it into baked breakfast transforms them into something so fluffy and delicious. My usual waffle recipe involves separating eggs, beating the egg whites and folding them in. The kitchen looks like a disaster after I make them and I have dirtied upwards of seven bowls. This recipe is adapted from Alton Brown and it is SO much easier. And the waffles are SO much better. I cannot wait to try them with different additions.
Sour Cream Waffles

1 cup whole milk
1 cup sour cream
2 eggs
3 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
Pinch kosher salt

Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. When iron is hot, spray lightly with non-stick spray. Spoon ½ to ¾ cup of batter onto the center of the iron and cook until a golden brown crust forms, about 3 to 5 minutes.
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1 comment:

Laura said...

Try mixing sour cream in with scrambled eggs before cooking. Talk about light and fluffy! These waffles look great. Who doesn't love waffles? :)

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