Dreamy Sour Cream Waffles

I am having a hard time writing about these waffles because they just might my favorite recipe on the planet. These are a family tradition that I have been enjoying for as long as I can remember. After opening presents on Christmas Day, these waffles were quickly served warm out of the iron, drizzled with hot melted butter, warm maple syrup and devoured. Because of their richness and indulgent nature, these waffles were only served on the most special of days and cherished until the very last hot, puffy bite made it to your mouth. If you are expecting weekend company or just want to serve a special treat this weekend, look no further. You can mix the dry ingredients the night before if you would like, but really these waffles do not take much time. I like to serve them with fresh fruit and crispy bacon, which can be a great vehicle for that left over syrup on your plate. The secret of these waffles is the sour cream, which gives them a tangy flavor and a lightness that is hard to find in many waffle recipes. Leftover batter can be used the next day or you can make the extra waffles, cool to room temperature, freeze individually, then defrost and toast for future enjoyment. I hope you enjoy these waffles and that they just might become a tradition in your kitchen as well.

Sour Cream Waffles
Forks & Amusement 2011
makes 6 - 6 inch waffles

1/4 cup (1/2 stick) butter, melted
1 1/2 cups sifted flour
1 tsp sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 cups (1 pint) sour cream

Preheat waffle iron. Melt butter.

Sift and measure flour; sift again with all remaining dry ingredients.

In a large bowl, beat eggs until light and lemon colored. (this is best done in a stand up mixer with the paddle attachment, but you can use a hand mixer or those strong arms) Blend in sour cream.

Add dry ingredients in small stages, gently combining each time. Blend in butter. (use a gentle hand with combining all the ingredients, this will keep the batter light and the waffles fluffy)

Using a ladle, pour batter onto hot iron and cook according to it's directions. (mine uses about 1/2+ cup of batter per waffle and takes about 5 minutes to bake)

Serve with melted butter and warm maple syrup.

Enjoy!
xoxo
Erin