Sour Cream Belgian Waffles
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
1-1/2 Cups All-purpose flour
2 Tbsp. Sugar
1 Tbsp. Baking powder
1 Cup Sour cream
1-1/2 tsp. Vanilla extract
1 Cup Milk
1/4 Cup Margarine, melted
Separate the eggs and place egg yolks in one bowl, and the whites in another
To the egg yolks, add the sour cream, milk, margarine and vanilla; Mix well. Add the flour, sugar and baking powder; mix well.
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.