sour cream Belgian waffles with berries and whipped cream

(from largomason’s recipe box)

Source: sophistimom.com

Categories: breakfast

Ingredients

  • 1 package (a scant tablespoon) yeast
  • 2 1/4 cups (530 mL) warm milk (105 to 115 degrees)
  • 4 cups (600g) unbleached all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/2 cup sugar
  • 1-2 teaspoons pure vanilla extract
  • 1 1/2 sticks (172g) unsalted butter, melted and cooled
  • 1/2 cup (60g) sour cream
  • berries and syrup (recipe follows)
  • whipped cream

Directions

  1. In a small bowl, stir together the yeast and 1/4 cup of warm milk. Set aside and let dissolve for 5 minutes. In a medium sized bowl, whisk together flour, salt, and baking soda. Set aside. In a the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and sugar. Beat on medium high until sugar is dissolved and the mixture is very pale and thick, about 3-5 minutes.

  2. Add in vanilla and yeast mixture. With mixer on low, add in a 1/3 of the flour mixture and follow with half of the remaining milk (2 cups) and the sour cream. Mix until just incorporated, and then add in the next 1/3 of the flour mixture. Stir in the last of the milk, and finally the last of the flour. Stir in melted butter. Mix until just incorporated. Scrape down the sides of the bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.

  3. Preheat waffle iron. Brush waffle iron with butter, and ladle about a 1/2 cup of mixture into each grid, and cook according to the waffle iron’s manufacturer’s instructions. As each set of waffles is finished, serve immediately or transfer to a 200 degree oven until ready to serve.

  4. Serve with butter, berries and syrup, and squirty whipped cream.

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