Description
These waffles are scrumptious. The best part is that they are freezer friendly and the kids love them.
Ingredients
Scale
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup cornstarch
- 2 eggs, separated
- 1/2 cup sour cream
- 1 1/2 cups whole milk
- 1/2 cup extra virgin olive oil
- 1 teaspoon pure vanilla
- 1/4 cup maple sugar, you can substitute white sugar. They are yummy both ways.
Instructions
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In a large bowl, sift together flour, baking powder, sea salt, and cornstarch.
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Separate eggs. Set aside egg whites. Mix together egg yolks, sour cream, whole milk, oil and vanilla.
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Turn on waffle maker so that it can preheat.
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Beat eggs whites and sugar together with an electric mixer until they form stiff peaks.
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Pour wet ingredients into dry ingredients and stir until just combined. There will still be lumps. Then fold in the egg whites very gently.
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Once combined, scoop 3/4 cup of batter onto your waffle maker, shut and cook for 4 to 4 1/2 minutes, depending on your waffle maker. I know it’s tempting, but do not open the waffle maker until the 4 1/2 minutes is up. Serve with butter and pure maple syrup or fresh fruit and whipped cream.
Notes
To Freeze: Make the waffles as directed. Let waffles sit on a cooling rack until completely cooled. Place cooked waffles in a freezer bag, with parchment paper in between each waffle. If you don’t think you will eat a whole waffle, you could cut waffles in half before freezing.
When ready to eat: Take a waffle out of the freezer, wrap in a paper towel and heat in the microwave on defrost setting for about a minute. Then turn it over and heat on high for about 30 seconds or until warmed through. If it is too soggy for your liking, cut in half and place in the toaster for about 20 seconds.
- Prep Time: 20 minutes
- Cook Time: 4 minutes 20 seconds
- Category: Breakfast