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MargCDNs's JOY OF COOKING Sour Cream Waffles from page 241.....

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Posted to Thread #31102 at 12:58 pm on Sep 23, 2019

Sour Cream Waffles (about 4 waffles)

Sift before measuring:
1 cup cake flour

Resift with:
1-1/4 teaspoons double-acting baking powder
1/8 teaspoon salt
1 teaspoon sugar
1 teaspoon baking soda

Beat in a separate bowl until light:
3 egg yolks

Add:
2 cups thick cultured sour cream

Combine the liquid and the dry ingredients with a few swift strokes.

Beat until stiff, but not dry:
3 egg whites
Fold whites into the batter.

Heat waffle iron until the indicator shows it is ready to use. If it has been properly conditioned, it will need no greasing as most waffle batters are heavy in butter.

Have the batter ready in a pitcher. Cover the grid surface about two-thirds. Close the lid and wait about 4 minutes. When the waffle is ready, all steam will have stopped emerging from the crack of the iron. If you try to lift the top of the iron and the top shows resistance, it probably means the waffle is not quite done. Cook slightly longer and try lifting the top again. The richer the waffle dough, the crisper the waffle becomes.


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