make-it monday: Sour Cream Waffles...

Happy Monday! Today I'm sharing my Sour Cream Waffle recipe. When I first started experimenting with these a few years ago, I was a little skeptic... I was vegan, and basically I never ate sour cream unless it was a small dollop atop a taco. However, these waffles made me feel perfectly okay with having a Vegan cheat day, and indulging in sour cream! 

These sour cream waffles are a breeze to make, and if you've got a bit of sour cream leftover from perhaps... Taco Tuesdays, you probably have all the ingredients right now in your refrigerator / cupboard. These are simple and light waffles that cook up golden brown with just the right amount of outside crunch. And bonus: my recipe calls for absolutely no butter, and only 1 tsp of sugar, which = guilt free decadence! 

I love serving these light waffles with fresh fruit, especially something bright for a bit of color contrast and tart like blueberries or raspberries, a touch of butter, and a few splashes of maple syrup to sweeten the deal. But even served simply, it’s a lovely and unexpected light way to start your day, and who doesn’t love a fluffy guilt-free waffle? Enjoy!

How do you like to serve/top your waffles? 

XO Kassy

Sour Cream Waffles

active time: 30 minutes

makes: 7-8 waffles

ingredients

• 3 large eggs, separated*
• 2 cups thick cultured sour cream
• 1 tsp vanilla
• 1 cup all purpose flour
• 1 tsp baking powder
• 1 + 1/8 tsp salt
• 1 tsp sugar
• 1/2 tsp cinnamon
• canola or grapeseed oil cooking spray for your waffle maker
• strawberries, blueberries, and bananas for serving, if desired

make it

1. In a mixing bowl, beat the egg yolks until light and fluffy. Add the vanilla, mix well. Then add the sour cream and lightly mix. 
2. In a separate bowl, add the dry ingredients: flour, baking powder, baking soda, sugar, salt and cinnamon, and whisk until combined. 
3. Add the dry ingredients to the wet ingredients and beat with a few fast strokes (do not overheat); the batter will be a bit lumpy. 
4. In a separate mixing bowl, beat the egg whites until stiff peaks form (I like to be able to turn the bowl upside down and the egg whites stay firmly in place). 
5. Carefully fold the egg whites into the batter. 
6. Heat your waffle maker according to the manufacture's instructions. Grease with a little oil and cook your waffles until they're nicely browned on both sides. Serve with butter and fresh fruit toppings. 

*Separated eggs work best at room temperature. Make sure to fully clean your beater accessories when beating the egg whites (it won't go well if you use use the beater accessories from the egg yolk mix with batter still on them!). 

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Above: What stiff egg whites should look like!