It's always fun to restock the freezer -- I get to sample everything that goes in. This morning it was Belgian waffle time. I made these sour cream waffles with white whole wheat flour from King Arthur, hormone & anti-biotic free eggs, organic, cultured butter and fat-free natural milk.
They're quick and easy to make. The first bite, laced with melted butter and Vermont maple syrup cried "heaven" -- with no hint of health food. But for a sweet treat, they're a big step up from the freezer case choices. Try them, even if you use regular flour, eggs and milk -- they still beat bought! Tuck extras away in the freezer. Cut in halves or quarters, they heat up nicely in the toaster.
Sour Cream Waffles
1 3/4 cups AP or white whole wheat flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 stick unsalted melted butter, 1 cup milk, 1/2 cup sour cream, 3 large eggs
Whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
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2 comments:
My schedule has been so hectic lately that I'm always looking for ways to freeze food for later. Never thought of freezing waffles though... now I will! My breakfasts are going to rock thanks to you. :)
Ari (Baking and Books)
Enjoy...once I got the hang of freezing these, I'm rarely without.
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