Sour Cream Waffles

Prep Time: 20 mins | Cook Time: 20 mins | Course: Breakfast | Serves: 4

Tender sour cream waffles with sliced strawberries, raspberries, and whipped cream. This waffle recipe has been a family favorite for many years. Inspired by Jim Dodge in his cookbook, Baking with Jim Dodge.

8 Tbsp butter, melted 

4 eggs, separated 

½ sugar, divided 

¼ cup sour cream

¾ cup half-and-half

1 ¾ cups flour 

1 Tbsp baking powder 

¼ tsp salt 

2 cups strawberries, sliced 

Whipped Cream:

1 cup heavy cream 

2 Tbsp sugar 

1 tsp vanilla or bourbon vanilla 

Melt the butter and keep warm while heating up the waffle iron. Whip the egg whites with ¼ cup sugar in a mixer until you have soft peaks when the beaters are raised. In a batter bowl or large mixing bowl, mix the egg yolks with the remaining ¼ cup sugar, sour cream, and half and half. Stir in the butter. Sift flour, baking powder, and salt over the batter and gently fold in. Add one-third of the egg whites, gently folding it in, then repeat with the remaining egg whites. Spray oil on the preheated waffle iron. Spoon enough batter in the center of the iron to spread halfway to the edges, close the lid, and cook until the waffles are golden browned.

Whip the cream and sugar together to soft peaks, then add in the vanilla. Serve waffles with strawberries and cream.