I would like you to meet my new favourite waffle. His name is Fritz. Just kidding, it’s not just one Waffle that I’ve given a name to and carry around with me a la Wilson from Castaway (can you imagine?).
No, meet my new favourite recipe for waffles.
This is something that I’ve been tinkering with ever since my charming and handsome boyfriend made all my dreams come true and purchased me a Waffle-maker for my birthday two years ago.
YOU HEARD RIGHT! This recipe has been two years in the making! Kind of like how long this gif took me to make…
And like the gif, the recipe was totally worth it. It’s got everything I want in a waffle. The texture is spot on, with a crisp outside (thanks to the butter), and very fluffy interior. It tastes heavenly, with strong toasty notes, and a rich vanilla scent.
Best of all, it’s the kind of waffle batter that you can just whip up, with one bowl and a whisk, and then bake straight away! No whisking egg whites, no resting the batter, and no fermenting overnight required.
The road to these waffles was long – beginning at the classic Buttermilk Waffle. I love a buttermilk waffle, just as much as I love a buttermilk pancake. What I hate it constantly throwing away half-full cartons of buttermilk, because I never use all of it!
I know that I could substitute soured milk (milk with lemon juice or vinegar added), but when that buttermilk tang is so integral to the end result, I just felt like it wasn’t the same. What I do always have in my fridge is sour cream.
And it just so happens that sour cream makes a FANTASTIC waffle. Just ask the Scandinavian countries – they’ve been adding sour cream to their waffles for aeons, and they certainly know their stuff.
The other great thing about making waffles with sour cream, is that you then get to make the ultimate waffle topping of all time. You take a splodge of sour cream, and ripple it with blackberry jam and then try and stop yourself from just eating it with a spoon. Make these waffles this weekend. You will not regret it!
- 1 + ¼ cups (185g) plain flour
- 2 tsp sugar
- 2 tsp baking powder
- pinch of salt
- 2 eggs
- ½ cup (125ml) sour cream
- ½ cup (125ml) milk
- 3 tsp vanilla extract
- ¾ stick (75g) butter, melted
- Place the flour, sugar, baking powder and salt into a large mixing bowl, and stir with a whisk to combine.
- Add the eggs, sour cream and vanilla, and begin whisking them slowly into the flour. Stream in the milk, and mix everything together until you have a very thick batter. Pour in the butter, and stir until completely incorporated.
- From hereon in, the instructions largely depend on your waffle maker. I have a round one, but if you have a very large or very thin, or very deep one, you should refer to the instructions that came with it, for how to proceed. This recipe would be most similar to a standard buttermilk waffle.
- Heat your waffle maker, according to the manufacturer's instructions. I used a medium setting for these waffles.
- Scoop about a third of a cup of batter (or as much as your waffle maker says) into the middle of the grid, and then close the lid and let it bake! When it's ready, carefully remove the waffle, and place on a cooling rack (this keeps them from going soggy). Place the cooling rack on a tray and into a low oven to keep warm while you bake the rest of the waffles! Enjoy these with maple syrup, berries, or as I did in the pictures, with more sour cream swirled with blackberry jam.