- 1 1/2 c. flour
- 2 T. vanilla sugar (if you don't store a vanilla bean in your sugar container, you can use regular sugar instead!)
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 1/2 c. low fat sour cream
- 3 eggs
- 3 T. margarine
- 1 tsp. vanilla extract
- Cooking spray
Preheat the oven to 200 degrees. Preheat a Belgian waffle iron. In a medium-sized bowl, sift together flour, sugar, baking powder and baking soda.
In a different medium-sized bowl, whisk together sour cream, egg yolks, margarine and extract. Pour this mixture into the dry ingredients, stirring to form a lumpy batter.
In a different medium-sized bowl, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the batter until thoroughly mixed.
Lightly spray the waffle iron with cooking spray. Spoon about 1/3 cup of batter (amount varies with the size of your iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake until the waffle is golden brown, its edges look dry and it does not stick to the grids -- about 2 minutes. Transfer the baked waffle to the warm oven, placing it directly on the rack so that it will stay crisp. Repeat with the remaining batter. Serve hot with desired toppings.
- Yields: 8-10 waffles
- Preparation Time: 30 minutes