"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sour Cream Waffles, by robbin walker, is from Katie's Cookbook, May 2009,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs, separated ¾ cup buttermilk ½ cup melted butter ¾ cup sour cream 1½ cups flour 2 tsp. baking powder ½ tsp. baking soda 1 T. sugar
Beat egg yolks in a bowl. Add the buttermilk and melted butter. Add dry ingredients and mix well. Beat egg whites until stiff and carefully fold into batter. Bake in Belgian Waffle maker and serve with an assortment of fresh berries and whipped cream! NOTE: My waffle iron makes 2 – 4” square waffles at a time. One recipe makes approx. 10 waffles. I generally double or triple this for my family!)
This is a favorite at Easter Brunch at my house. They are so moist. And as Paula Deen says, "Everything is better with butter!"
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