Several years ago, we went on a family vacation to Disneyland. We stayed at a hotel that included a breakfast buffet. Every morning the had Belgian waffles as a part of the buffet. Every day my husband would rave about their waffles and talk about how he wished we could make them at home. So one year for Christmas, I decided to get him a professional Belgian waffle iron like the one that had at Disneyland that created those wonderful waffles my husband loved.
In Search of the Perfect Waffle Recipe
Once I found the waffle iron, I needed to find a great waffle recipe. This recipe for tender sour cream waffles is the one that I found. It is now a family favorite. These waffles are amazing. I normally make them with canola oil and reduced fat sour cream. We also make a double batch for my family. Then we usually have a few leftover for the next day. I just put them back into the waffle iron for a few minutes to heat them back up. I also make extra Ziploc bags of the dry mixture when I make them. This cuts down on the prep time for the next time I we are in the mood for waffles.
Two of my children are happy to eat them with good old maple syrup. However, for me, my husband and older son, our tastes are a little more sophisticated. We love just about any combination of fruit and cream on top of them. We’ve done caramel banana topping, sweetened sliced strawberries from the freezer section, and triple berry fruit syrup. I have also included one of my favorite recipes for a berry syrup. It came from a Gooseberry Patch Cookbook I checked out from the library. I love it because it keeps the berries whole and fresh tasting even when you use frozen berries. I just use the frozen triple berry mixture from Sam’s or Costco.
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 large eggs, seperated
- 3/4 cup sour cream
- 3/4 cup buttermilk
- 1 tsp. vanilla
- 1/2 cup vegetable oil
- Heat waffle iron.
- Stir together flour, sugar, baking powder, baking soda, and salt. Add egg yolks, sour cream, buttermilk, vanilla, oil, and blend well.
- In separate bowl, beat eggs whites until soft peaks form when beaters are lifted. Gently fold egg whites into creamed mixture until no white streaks remain. Pour 1 cup of mixture into belgian waffle maker and bake until done. (1/2 cup for regular waffle iron).
- 1 2/3 cup water
- 2/3 cup sugar
- 2 T. corn syrup
- 2 T. cornstarch
- 3 oz. pkg. raspberry gelatin mix
- 8 oz. frozen raspberries, thawed
- 8 oz frozen blueberries, thawed
- Stir together water, sugar, corn syrup, and cornstarch in a 2 qt sauce pan. Cook over medium heat, stirring constantly, until mixture thickens. Remove saucepan from heat and stir in gelatin until dissolved.
- Fold in raspberries and blueberries; gently stir. Serve over pancakes or waffles. I like to use mixed frozen berries in place of raspberries and blueberries. Makes 8 servings.
This is the original photo from this post. The above photos was updated in May 2014.