Waffles made in a heart-shaped iron are a treat for a weekend breakfast or for supper or an afternoon faspa. Serve with syrup, fruit preserves or vanilla custard sauce.
- Portion size 6 servings
- 1 cup cake-and-pastry flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 3 eggs separated
- 2 cups sour cream
- 2 tablespoons unsalted butter melted
In bowl, mix together flour, sugar, baking powder, soda and salt.
In separate bowl, beat egg yolks until light and fluffy; stir in sour cream. Blend yolk mixture into flour mixture, using a few quick strokes. Beat egg whites until stiff but not dry. Fold into batter.
Heat waffle iron over medium heat for 5 minutes, turning once. Brush with melted butter. Pour a generous 1/2 cup (125 mL) batter into iron, filling about two-thirds full. Close lid and cook, turning once, for 5 minutes or until steam has stopped and waffles are crisp and golden.