Category: Breakfast and Brunch

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Waffles remind me of snowflakes. There is no one that looks the same. Unless it is Waffle House, then yes they are yummy and all look the same. But I love playing with my pancake and waffle recipes. Here is what I did this morning, bored in the house.

Sour Cream Waffles

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

Heat a waffle iron. Lightly oil the grids. Whisk the flour, sugar, baking powder, and salt in a large bowl to combine. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until combined and pour into the dry ingredients. Mix but not too much 😉 From what I have seen on every cooking show ever is DO NOT OVER MIX YOUR BATTER! 😉

You know how to use a waffle iron. Spray it down after each waffle for easy clean up!

I have always wanted to try make one of these, so this morning, Becca and I attempted our first Dutch Baby. It came out super yummy! It is like mix between a crepe and a pancake. Delish!

INGREDIENTS

1/2 cup all-purpose flour

1/2 cup whole or 2% milk

2 large eggs

2 tablespoons granulated sugar

1-teaspoon vanilla

2 tablespoons unsalted butter

Pinch of salt

Directions-

1. Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. Continue until everything is mixed well. Let the batter rest for at least 10 minutes.
2. Meanwhile, place the skillet on a middle rack to warm along with the oven. Heat the oven to 425°F.
3. When you are ready to make the Dutch Baby, remove the skillet from the oven and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan. I used a brush to make sure the butter was all up over the sides.
4.  Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
5. Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, about 20 minutes.
6. Add any toppings- syrup, jam, fruit, etc.