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Sour cream waffles

Time 40 minutes
Yields Serves 6 to 8
Sour cream waffles
(Ricardo DeAratanha / Los Angeles Times)
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 batter to lighten it, then gently fold in the remaining egg whites. Bake according to manufacturer’s instructions for your waffle maker. Serve immediately; they will soften on standing.

Adapted from the 1943 edition of “Joy of Cooking” by Irma Rombauer.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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