Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sour cream belgian waffles. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sour Cream Belgian Waffles is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sour Cream Belgian Waffles is something that I have loved my entire life.

Mix sifted flour and dry ingredients together. Alternately with cooled fats into sour cream mixture. Learn how to prepare this easy Sour Cream Belgian Waffles recipe like a pro.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sour cream belgian waffles using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sour Cream Belgian Waffles:

1. Take Eggs
2. Make ready Butter, Melted
3. Make ready Milk
4. Get Vanilla
5. Get Sour Cream
6. Prepare Sugar
7. Get Flour
8. Prepare Baking Powder
9. Make ready Baking Soda

Throwing them in with the egg yolks will work, but you'll get a heavier waffle. Separate the Large eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add in the lowfat sour cream, lowfat milk. These waffles substitute sour cream and yogurt for milk.

Steps to make Sour Cream Belgian Waffles:

1. Separate egg whites and beat (on 6) until stiff. Then set aside in fridge.
2. Mix all liquid ingredients in the mixer egg yolks, melted butter, milk, vanilla, sour cream, and mix until well blended.
3. Add sugar, flour, baking powder, and baking soda mix together.
4. Fold in stiff egg whites from refrigerator.
5. Cook on 5.5 until ready.

The inspiration came about one morning when there was no milk in the house. I doubled the recipe and used a container of vanilla yogurt and subbed half whole wheat flour for all the ap. I got six waffles on my belgian waffle maker this way. The Belgian waffles I'm referring to aren't the classic kind leavened with yeast. Rather, they're the kind that is a phenomenon in hotel chains and diners all across North Thanks for teaching me this delicious food!

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