Recipe: Sour Cream Belgian Waffles

SOUR CREAM BELGIAN WAFFLES

2 eggs (or 1/4 cup egg substitute (such as Egg Beaters) and 2 egg whites)
1 cup sour cream
1 cup milk
1/4 cup butter or margarine, melted
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour (or 3/4 cup each all-purpose and whole-what)
2 Tbsp sugar
1 Tbsp baking powder
Maple syrup (for serving)

Separate the eggs and place egg yolks in one bowl, and the whites in another; set aside.

To the egg yolks, add the sour cream, milk, butter and vanilla; Mix well. Add the flour, sugar and baking powder; mix well. Set aside.

With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.*

Bake on a hot waffle iron. Serve with maple syrup.

*The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you'll get a heavier waffle.

Source: Sharon Barbour