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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I've heard so many times that in order to have fluffy, tender waffles, you've got to beat the egg whites. I say Phooey!(yeah, I really do say phooey ;) These waffles puff up beautifully with still a wonderful crispy outside. Ingredients:
3 cups all purpose flour |
1t baking soda |
1t salt |
1/2 cup malted milk powder |
2-3t powdered sugar(if desired for extra sweetness. we don't |
3 eggs |
1 1/2 cups buttermilk |
1 cup sour cream |
1t vanilla |
1 stick butter melted, but not hot(you can reduce this by a couple t if you'd like) |
Directions:
1. In large bowl combine flour, baking powder, salt, malt powder, and sugar, if using. Set aside.
2. In medium glass bowl, beat eggs with a fork just until they are uniform in consistency and color.
3. Add buttermilk, sour cream, vanilla and butter and stir to combine.
4. Add wet ingredients to dry and mix gently only until all ingredients are incorporated.
5. Let rest 5-10 minutes.
6. Cook on preheated waffle iron per appliance directions, BUT... over fill slightly. If you have a locking lid, just shut the lid, but don't lock it. Watch these babies puff up so much they open the lid a lil bit! ;)
7. *the batter is thick, on purpose, so that it when you add a lil more than normal it to the iron, and put the lid down, it spreads nicely, but doesn't spill out over the edges because it's thicker and begins to cook quickly enough.
8. I serve these with various types of toppings. Here are some of them: Easy Strawberry Syrup, Pecan Syrup and I will be posting 2 more, very soon.
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