Sour Cream Blueberry Waffles Recipes

Steps:

• Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
• In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
• Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
• Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.

Steps:

• In a bowl, mix together water, sour cream, yogurt, and vinegar.
• Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
• Add sour cream mixture and eggs to flour mixture; blend until smooth.
• Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

Steps:

• 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.

Steps:

• Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
• Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
• Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.

Steps:

• Preheat waffle maker.
• In a large mixing bowl, beat egg yolks with a whisk.
• Beat in milk, butter, and sour cream.
• Over a sheet of waxed paper, sift together flour, baking powder, baking soda, and sugar.
• Add dry ingredients to wet ingredients and beat until smooth.
• Stir in 1/2 cup blueberries.
• In another large bowl, beat egg whites to stiff peaks.
• With a rubber spatula, fold 1/2 cup egg whites into batter, and then carefully fold in remaining whites.
• Cook waffles and garnish with remaining blueberries.
• Dust with confectioners' sugar and serve hot with maple syrup.