I don't own a waffle maker. Well that's a lie, I do own one, but it's not what you might think. It's shaped like Mickey Mouse. From The Disney Store. Don't judge me, it was purchased in my single days :-) While it's super cute (I'll show it to you soon!), it doesn't produce very crispy waffles. So for this recipe I borrowed my mother-in-laws vintage iron and it worked like a charm, even if I cussed a few times from burning my fingers. Tell me you've never done that?
I found this recipe from one of my favorite blogs, A Feast For The Eyes. Debby is such a sweetheart and has such delicious recipes on her blog. (Go check her out!) She got it from The Cutting Edge Of Ordinary, which I just discovered and really like! And she got it from 101 Cookbooks. This recipe was delicious and is worth passing on. Lisa and Debby both added blueberries and I did the same. Only I decided to add in a few raspberries too. They just make everything prettier!
The batter was simple to put together. It includes a stick of melted butter and sour cream so you know they're good. You don't have to add the berries in the batter, they'd be just as good on top or on the side with a little raw sugar. Like Debby suggested, I served these with a pat of butter and blueberry syrup. They were tender and delicious. We enjoyed them on a lazy Sunday morning with crispy salty bacon and a strong cup of coffee but they'd be just as special served for Mother's Day.Berry Sour Cream Waffles adapted from A Feast For The Eyes
- 1 ¾ cups all-purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup milk
- ½ cup sour cream
- 3 large eggs
- 1 ½ cups of fresh or frozen berries, optional (I used raspberries and blueberries)
- Maple syrup or jam, for serving
Heat a waffle iron according to manufacturer’s directions. Lightly oil the grids.
Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center.
If adding berries, add about ¼ cup of the flour to the blueberries and gently mix—this will help prevent the blueberries from sinking to the bottom of the batter.
Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix. Gently fold the berries into the batter.
Spoon about ¼ cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.
Serve the waffles hot, with butter and syrup.
Makes twelve 4-inch waffles.
This recipe makes twelve 4-inch waffles. Even if 12 waffles is too much for you to eat at once, take the time to make the full recipe. You can freeze them two at a time in sandwich bags and have them whenever you want. Just reheat them in a toaster.
Also a special thank you goes out to Tara of Misc Momma for the nomination.
Thank you so much, I am truly honored!