Recipes from Lanier Publishing
Thompson, Connecticut
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Ingredients:
1-1/2 cup sifted all purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, separated
3 tablespoons sugar
1-1/2 cup sour cream, at room temperature
Instructions:
Sift flour, baking powder and salt together into a large bowl.
Beat the egg yolks with the sugar until slightly thickened. Add the sour cream and beat well. Add the flour mixture and stir until smooth.
Beat the egg whites with an electric mixer or with a whisk until stiff peaks form. Fold the whites into the batter. Refrigerate the batter until ready to use.
Heat the waffle iron until it is hot and a drop of water flicked onto the iron evaporates instantly. Pour some batter on the hot iron and cook until nicely browned. Lift the waffle from the iron and continue making waffles with the remaining batter. Serve immediately.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
