Sour Cream Waffles

Waffles are delicious to serve for breakfast but don’t forget about eating breakfast for lunch or dinner! Most of the ingredients will be in your pantry and refrigerator, so you can make them on the spur of the moment. I added sour cream to this recipe, making these waffles light as well as a bit crunchy and a bit sweet. My 104-year-old mom loved them for dinner with maple syrup. Try with butter and fruit, some of your favorite jam or cinnamon and sugar. Make a batch and freeze for future meals.

Foodie Lit

Review & Recipe

How can you not like a series with time slipping, ghosts and secret tunnels? Marion Eaton has written a mystery and about the mysterious on so many levels. The wonderful main character solves these mysteries which emerge from her work as a solicitor (lawyer) and from her psychic powers. “It was almost dark, that soundless time when the veil between the worlds is thin and easily perforated and strange things can happen, especially on the Marsh.”

Sour Cream Waffles

10-12 waffles

2 large eggs

1/4 cup sugar

1 teaspoon vanilla

2/3 cup sour cream

1 1/2 cup all-purpose flour

1/2 cup white whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup milk of choice, more if batter is too thick

Heat waffle iron.
Mix eggs, sour cream and vanilla together, stirring until batter is smooth.
Sift together flours, baking powder and baking soda. Add to egg mixture and mix until combined but not more. Let batter sit for 10 minutes.
Lightly spray cooking spray onto both sides of interior of waffle iron. Pour batter into waffle iron, underfilling it so that batter doesn’t drip over sides. Use batter up, placing cooked waffles on a rack to keep its crispness. or
Serve with maple syrup, cinnamon and sugar. Strawberries and whipped cream or fruit salad.
To freeze: Place waffles on parchment lined cookie sheet. Put in for 1 hour. Put waffles Into freezer bags, label and seal well. Lasts well for up to 3 months.

Expandthetable suggestions

Blueberries: Add 1 cup fresh or frozen blueberries into batter.

Chocolate: Add 1 cup mini chocolate chips into batter.

Dairy free: Use a non-dairy milk (soy or almond for example) and sour cream. Eliminate the sour cream and replace with 1/2 cup non-dairy margarine, melted.