Sour cream waffles

Sour cream waffles

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
5 eggs
115g caster sugar
150g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cardamom or ginger
250g sour cream
60g unsalted butter, melted

Method

  1. Beat eggs and sugar until mixture falls back into bowl in a ribbon when beater is lifted out. Sift together dry ingredients. Using a large metal spoon, fold half dry ingredients into egg mixture, then sour cream and remaining dry ingredients. Stir in butter lightly. Set aside for 10 minutes before using.
  2. Heat the waffle iron until the indicator shows it is ready to use. If using a non-electric iron, heat until a splash of water on its surface sizzles dry. Put the batter into a jug. Pour enough batter onto the bottom plate to cover about two-thirds of the surface. Close the lid and cook for 3–4 minutes.
  3. When the waffle is ready, the steam will have stopped coming from the side and the top will lift off easily. If it does not, leave for another minute to finish cooking. Serve with berry fruits and sour cream.
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