Sour Cream Waffles

I know what you are thinking..."Have a little waffle with your berries!" My boys love to tease me with that. I can't help myself, I just LOVE berries at breakfast. And since it is berry season (yeah!!) I am in heaven!

One morning my boys were begging for waffles, but I was out of buttermilk, the key ingredient in my favorite waffles. I remembered seeing a recipe from a cookbook that used sour cream. It was in a cookbook that I bought for display. I loved the title--"Back to the Table. The Reunion of Food and Family" by Art Smith. I have it on a decorative iron holder in the corner of my counter top. It is a good reminder of the power of the family meal! I think it is so important and a beautiful tradition to gather daily around a table and share a home cooked meal and conversation with the people you love. Good for the body and for the soul. But back to the recipe:) With 5 hungry boys waiting, I quickly located the recipe on page 91 and whipped them up. They were surprisingly fantastic. I wondered why I hadn't used this cookbook before.

Now I alternate between these waffles and the buttermilk waffles found here. I love both, it just depends if I have buttermilk or sour cream on hand. Sour cream, just like buttermilk gives baked goods a lighter and delicious texture. These waffles are worth getting out of bed for! In the picture I have berries (obviously) and Erin's coconut syrup, found here. It was wonderful!!

Sour Cream Waffles

Submitted by Melanie

Recipe From Back to the Table by Art Smith

1 3/4 cups all purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 tsp salt

8 Tb butter (1 cube) butter, melted

1 cup milk (I usually 1/8-1/4cup more--I like the batter to be a little thinner)

1/2 cup sour cream (I use light)

3 large eggs

Heat waffle iron. Lightly oil grids. Meanwhile, whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk and sour cream, and eggs in a medium bowl until well combined and pour into well. Whisk until smooth, do not over mix. *Honestly I usually use my hand held electric mixer. It works fast and turns out great!

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.