Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sour cream belgian waffles. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sour Cream Belgian Waffles is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Sour Cream Belgian Waffles is something that I have loved my whole life.
Mix sifted flour and dry ingredients together. Alternately with cooled fats into sour cream mixture. Learn how to prepare this easy Sour Cream Belgian Waffles recipe like a pro.
To begin with this recipe, we must first prepare a few components. You can have sour cream belgian waffles using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sour Cream Belgian Waffles:
- Make ready 6 Eggs
- Prepare 1/2 Cup Butter, Melted
- Take 1 1/2 Cups Milk
- Get 3 Tsp Vanilla
- Make ready 1 1/3 Cups Sour Cream
- Get 2 T Sugar
- Get 3 Cups Flour
- Get 4 T Baking Powder
- Take 1 T Baking Soda
Throwing them in with the egg yolks will work, but you'll get a heavier waffle. Separate the Large eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add in the lowfat sour cream, lowfat milk. These waffles substitute sour cream and yogurt for milk.
Instructions to make Sour Cream Belgian Waffles:
- Separate egg whites and beat (on 6) until stiff. Then set aside in fridge.
- Mix all liquid ingredients in the mixer egg yolks, melted butter, milk, vanilla, sour cream, and mix until well blended.
- Add sugar, flour, baking powder, and baking soda mix together.
- Fold in stiff egg whites from refrigerator.
- Cook on 5.5 until ready.
The inspiration came about one morning when there was no milk in the house. I doubled the recipe and used a container of vanilla yogurt and subbed half whole wheat flour for all the ap. I got six waffles on my belgian waffle maker this way. The Belgian waffles I'm referring to aren't the classic kind leavened with yeast. Rather, they're the kind that is a phenomenon in hotel chains and diners all across North Thanks for teaching me this delicious food!
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