Sour Cream Blueberry Waffles |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This waffle requires a little extra effort, but if blueberries are in season it's worth it. You can use frozen, but the flavor isn't quite as good. You'll want to make sure they are thawed completely so you can pat them dry and get rid of as much water as possible. Ingredients:
3 eggs, separated |
3/4 cup milk |
3 tablespoons unsalted butter, melted |
3/4 cup sour cream |
1 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 tablespoon sugar |
1/2 cup fresh blueberries, plus more for garnish |
confectioners' sugar, for dusting |
maple syrup, to serve |
Directions:
1. Preheat waffle maker.
2. In a large mixing bowl, beat egg yolks with a whisk.
3. Beat in milk, butter, and sour cream.
4. Over a sheet of waxed paper, sift together flour, baking powder, baking soda, and sugar.
5. Add dry ingredients to wet ingredients and beat until smooth.
6. Stir in 1/2 cup blueberries.
7. In another large bowl, beat egg whites to stiff peaks.
8. With a rubber spatula, fold 1/2 cup egg whites into batter, and then carefully fold in remaining whites.
9. Cook waffles and garnish with remaining blueberries.
10. Dust with confectioners' sugar and serve hot with maple syrup.
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