Advertisement

Sour cream waffles

Time 40 minutes
Yields Makes 12 to 16 waffles
Sour cream waffles
(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 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.

Adapted from the 1957 edition of “Joy of Cooking.”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.