Blueberry Sour Cream Waffles

By MarieR

I have been looking for a “scratch” recipe for waffles for quite some time. I didn’t want the hassle of whipping egg whites and folding them in. This recipe was my answer, The waffles were tender, and far from bland tasting. The sour cream is the key. I used lite sour cream and 1% milk, which offset the fact that you do use one stick of butter!

Ingredients

• OPTIONAL:
• 1 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter melted
• 1 cup milk
• 1/2 cup sour cream
• 3 large eggs
• 1 1/2 cups of frozen blueberries.
• Maple syrup or jam, for serving

Details

Servings 12
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids.

Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center.

If adding the blueberries, add about 1/4 cup of the flour to the blueberries and gently mix-- this will help prevent the blueberries from sinking to the bottom of the batter...just a favorite tip I use!

Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

(Very gently fold the blueberries into the batter, to avoid the batter from turning purple. )

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 to 4 minutes.

Serve the waffles hot, with the syrup passed on the side. Makes twelve 4-inch waffles.