Waffles

Name: Waffles
Total time: 120 s
Yield: Makes about 10 (4 inch square) waffles
Cuisine: American
Ingredients: 4 Tablespoons (57 g) unsalted butter (melted); 2 cups (252 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 Tablespoons (27 g) sugar; 4 eggs, separated; 1 cup (240 g) sour cream (See notes for alternatives); 1 cup (250 ml) milk; 1 teaspoon vanilla extract

Chris Gan @ChrissyAlpha

Waffles make me happy! 🧇😋 I made these over the weekend and my three year old ate FOUR of them. I’m not entirely sure how she did that, but waffles clearly make her happy, too!
This recipe is modified from The NY Times. Refer to the Notes following the recipe for more information.

Chris Gan @ChrissyAlpha

Saved

Ingredients

~1 to 2 minutes

Makes about 10 (4 inch square) waffles

4 Tablespoons (57 g)unsalted butter (melted)
2 cups (252 g)all-purpose flour
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
2 Tablespoons (27 g)sugar
4eggs, separated
1 cup (240 g)sour cream (See notes for alternatives)
1 cup (250 ml)milk
1 teaspoonvanilla extract

Saved

Steps

~1 to 2 minutes

1

Melt the butter in the microwave or on the stovetop, then set aside to cool.
2

Whisk together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)
3

Separate the eggs, and preheat your waffle maker. (I prefer to use a medium heat setting).
4

In a second bowl, whisk the milk, sour cream, egg yolks, vanilla, and melted butter.
In a third bowl, whisk the egg whites into soft peaks.
5

Gently mix the wet and dry ingredients until a few small lumps remain.
6

Gently fold the beaten egg whites into the batter. Do not overmix, because keeping all of the air in the batter is needed to make the waffles light and fluffy.
7

If needed, spray the waffle maker with cooking spray (e.g. Pam), or brush it with melted butter.
Ladle the batter onto the waffle maker, then allow it to cook until done.
The amount of batter used and the cooking time depend on your waffle maker and its settings.
8

Transfer the cooked waffles to a wire rack to cool.
9

SO FLUFFY! ✨
10

Serve warm with your favorite toppings.
Sweet Topping Ideas:
🧇 Fruit
🧇 Syrup
🧇 Whipped cream
🧇 Honey
🧇 Jam
🧇 Cinnamon sugar
🧇 Powdered sugar
🧇 Nutella
🧇 Chocolate syrup
11

Store leftover waffles in the fridge. To rewarm, toast in a wide-mouthed toaster or in a toaster oven. Alternatively, place waffles on a foil-lined baking sheet and place in a preheated 300°F for 10 minutes.
12

To freeze the waffles, place them on a parchment paper–lined baking sheet. Put the sheet into the freezer until the waffles are fully frozen (~2 hours). Then, transfer to freezer bags. They will keep for up to 6 months.
13

Notes:
The original recipe specified the following ingredients:
🔸 6 Tablespoons unsalted butter
🔸 1 Tablespoon sugar
🔸 1 teaspoon salt
🔸 1 cup Greek yogurt
🔸 No vanilla extract
The original recipe also did not call for separating the eggs.
14

Notes:
If you don’t have sour cream, you can use yogurt, buttermilk, or milk that has been soured with vinegar.
15

🤫 A little secret: once, I forgot to add the melted butter! 🤦🏼 The waffles were fine, but not as buttery, and not as crispy on the outside. They were still fluffy and delicious, though!
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Notes:
These waffles can also be used for savory toppings!
Omit the sugar and add up to two teaspoons total of a combination of herbs (e.g. 1 teaspoon dried parsley + 1/2 teaspoon dried rosemary + 1/2 teaspoon dried tarragon). You can also add cheese (start with 1/4 cup).