Sour Cream Waffles
Vicki Butts (lazyme)
From Crepes, Waffles & Pancakes! by Kathryn Hawkins.
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1/2 cextra fine sugar, generous (125g)
1 cplain flour (125g)
1/2 tspground cardamom
3/4 csour cream (180ml)
1/2 stickunsalted butter, melted, plus extra to serve (60g)
·sour cherry jam, to serve
How to Make Sour Cream Waffles
- In a large bowl, beat together the eggs and sugar until thick and pale. Sieve in the flour and cardamom, and carefully fold into the whisked eggs together with the sour cream until well incorporated. Gently stir in 1/2 stick (60g) melted butter and set aside for 10 minutes.
- Prepare the waffle irons or waffle machine as directed. Ladle about 3 Tbsp batter over each plate, ensuring that the molded surface of the lower plate is covered sufficiently. Close the irons and cook until the waffles are just brown on the outside, about 3 minutes.
- Note: these waffles will be softer than those made with a more traditional batter.
- When the waffles are ready, remove them with a two-pronged fork or a skewer, taking care not to scratch the non-stick coating. Place on a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the waffle to keep it moist. Continue to make about 15 waffles, stacking the cooked waffles between sheets of parchment until you are ready to serve. Serve warm, drizzled with melted butter and sour cherry jam.