Sunday, December 6, 2009

Blueberry Sour Cream Waffles

Waffles CUr

It snowed last night.

Big, beautiful, light fluffy snowflakes that made my heart smile.

I love the snow.

I wait in anticipation for it each winter, anxious as the temperature drops. Watching as it covers everything up, like a giant sugar shaker in the sky, blanketing everything in it's whiteness.




I love everything that goes along with the snow too. My warm mittens, my cozy scarf, my knit hat, my favorite boots. I love it all.

Every frozen droplet looks like a crystal to me.




White mornings make me want to make hearty breakfasts. When I think of hearty breakfast I think of waffles. This morning I thought of Blueberry Sour Cream Waffles, a recipe I had been stashing away for just such an occasion.

This is an Art Smith recipe that I found at
101 Cookbooks.

These are quite possibly the best waffles I have every made. I don't know if it was the addition of the sour cream (or the whole stick of butter, yikes, I know, but you only eat 1 or 2 right?), but these we outstanding.

The original recipe didn't call for the addition of the blueberries, but I have a whole freezer full of them that we picked over the summer, and these waffles were just calling for them.


Waffles CU2

Blueberry Sour Cream Waffles
original recipe from Art Smith via 101 Cookbooks.
Printable recipe
1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving
* I added in 1 1/2 cups of frozen blueberries.

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side. Makes twelve 4-inch waffles.
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