Fluffy Sour Cream Waffles Recipes

Steps:

• In a bowl, mix together water, sour cream, yogurt, and vinegar.
• Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
• Add sour cream mixture and eggs to flour mixture; blend until smooth.
• Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

Steps:

• Preheat a waffle iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening.
• Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stiff glossy peaks form, about 4 more minutes.
• Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated.
• Brush the waffle iron with melted butter. Add 1/4 to 1/2 cup batter and cook according to the manufacturer's instructions. Repeat with the remaining batter, brushing the waffle iron with more butter between batches. Serve with syrup.

Steps:

• Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
• Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
• Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk eggs with sugar and vanilla until fluffy. Add in Shamrock Farms Premium Sour Cream and whisk briefly. Add in flour, baking powder, and baking soda and whisk briefly. Pour in milk slowly, whisking until incorporated. Batter may be lumpy. Add up to 1/4 cup milk if it is too thick. It should be a thick batter, not watery or soupy, but should definitely be sticky and pourable.
• Pour 1/8 of the batter into a waffle iron and cook to desired darkness. Repeat with remaining batter. Once the steam dissipates, the waffles are cooked.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Steps:

• Preheat a waffle iron until hot.
• Whisk together flour, baking powder, baking soda, salt, and cardamom.
• Whisk together remaining ingredients in another bowl, then whisk into flour mixture until just combined.
• Lightly brush waffle iron with oil and cook waffles according to manufacturer's instructions.

Steps:

• Preheat a waffle iron until hot.
• Whisk together flour, baking powder, baking soda, salt, and cardamom.
• Whisk together remaining ingredients in another bowl, then whisk into flour mixture until just combined.
• Lightly brush waffle iron with oil and cook waffles according to manufacturer's instructions.
• Sprinkle with powdered sugar if desired.

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, milk, sour cream, brown sugar, butter and vanilla. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt.
• Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened.
• In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
• Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon.
• Serve with waffles.