Sour Cream Belgian Waffles
1 1/2 cups all-purpose flour (or 3/4 cup each all-purpose and whole-wheat)
2 Tbs sugar
1 Tbs baking powder
2 eggs (or 1/4 cup egg substitute, such as Egg Beaters, and 2 egg whites)
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.
Note: 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.
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