Sour cream waffles

  (Stephen Osman, Los Angeles Times)

 

Sour cream waffles

Total time: About 40 minutes

Servings: Makes 12 to 16 waffles

Note: Adapted from the 1957 edition of "Joy of Cooking"

1 cup cake flour

1 1/2 teaspoons baking powder

Dash salt

1 teaspoon sugar

1 teaspoon baking soda

3 eggs, separated

2 cups sour cream

1. In a medium mixing bowl, whisk together the cake flour, baking powder, salt, sugar and baking soda.

2. In a small bowl, mix the egg yolks and sour cream until smooth and whisk them into the dry ingredients.

3. Beat the egg whites until stiff but not dry. Stir approximately one-third of the egg whites into the sour cream mixture to lighten it, then gently fold the remaining egg whites into the batter. Bake according to manufacturer's instructions for your waffle maker. Serve immediately; they will soften on standing.

Each of 16 waffles: 108 calories; 3 grams protein; 8 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 52 mg. cholesterol; 162 mg. sodium.