These amazing, crispy hot cakes whip up in minutes. One bowl. One whisk. One measuring spoon. One measuring cup. Simple, simple, simple. And the flavor, oh baby! These are hands down the easiest and tastiest waffles we have whipped up in a long while. Who knew? Sour cream = fluffy, tasty waffles with a nice crispy crust.
From measuring bowl to table in under 30 minutes, which for me these days is perfection. I have had loads of late meetings, but whether you serve them for brinner (breakfast for dinner) or on Sunday morning, they are great!
SOUR CREAM WAFFLES
- 1 & 1/4 cup AP Flour
- 3 Tablespoons sugar
or more, if you like a sweeter waffle
- 1/2 Tablespoon baking powder
- pinch of salt
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 – 1 Tablespoon vanilla extract
I like double, but hey… they’re your waffles
- 6 Tablespoons of butter, melted
DIRECTIONS: Preheat oven to 200 degrees with a cookie sheet or serving platter in middle (for keeping waffles warm for serving.)
In a medium-large mixing bowl combine: flour, sugar, baking powder, and salt; whisk together and make a well in the center.
Add: eggs, sour cream, milk, vanilla, and melted butter; whisk starting in the middle to beat up eggs and work your way out – until everything is blended into one thick batter.
Prepare according to your waffle maker directions/portions. Mine takes a generous 1/3 cup of batter and yielded 8 lovely waffles. Use medium heat for soft and fluffy and high heat for more crispy edges (that is what I like!)
Keep waffles warm in oven, while you prepare the remaining. Serve with butter, maple syrup, and love. Or jam… jam would be lovely.
Better than Eggos – guaranteed,