Raspberry Sour Cream Waffles Food

SOUR CREAM WAFFLES

Steps:

• Preheat a waffle iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening.
• Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stiff glossy peaks form, about 4 more minutes.
• Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated.
• Brush the waffle iron with melted butter. Add 1/4 to 1/2 cup batter and cook according to the manufacturer's instructions. Repeat with the remaining batter, brushing the waffle iron with more butter between batches. Serve with syrup.

SOUR CREAM WAFFLES

Steps:

• In a bowl, mix together water, sour cream, yogurt, and vinegar.
• Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
• Add sour cream mixture and eggs to flour mixture; blend until smooth.
• Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

RASPBERRY PECAN WAFFLES

Steps:

• In a bowl, combine flour, sugar, baking powder and salt.
• In another bowl, combine eggs, milk and oil; add to the dry ingredients.
• Fold in pecans and raspberry preserves (heat the preserves in microwave for a minute to losen the texture) mix until combined. (Will have a pink color).
• Bake in a preheated waffle iron until golden brown.

RASPBERRY SOUFFLE

Steps:

• Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
• Beat egg whites, lemon juice and sugar until stiff and fluffy.
• GENTLY fold the egg whites into the raspberry mixture.
• Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
• Serve immediately.

SOUR CREAM WAFFLES

Steps:

• Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
• Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
• Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.

SOUR CREAM WAFFLES

Steps:

• Combine baking soda and water, stir to dissolve. Add to next 6 ingredients in a medium bowl; mix until smooth. Fold in beaten egg whites; cook in a preheated waffle iron for 2 to 3 minutes or until done.

SOUR CREAM WAFFLES

Steps:

• Heat a waffle iron according to manufacturer's directions.
• While the waffle iron is heating, in a large bowl whisk the flour, sugar, baking powder and salt; make a well in the center of the mixture.
• In a medium bowl, whisk the vegetable oil, milk, sour cream and egg substitute together; pour into the well you made in the dry mixture.
• Whisk just until smooth; do NOT over mix; then lightly oil the grids or waffles may stick slightly.
• Check the manufacturer's directions for how much batter to use per waffle; otherwise, spoon about ½ cup of the batter onto the center of the lower grid of the hot waffle iron and close the iron.
• Cook until the waffle is golden brown, 3-4 minutes or per the manufacturer's instructions; My waffle iron (Fiesta 6 inch round) has a light that turns OFF when the waffle is done.
• Serve the waffles hot with real maple syrup or your favorite fruit, whipped cream or fruit preserves.
• NOTE: The cooktime is the time it takes to cook the entire batch.

SOUR CREAM- BLUEBERRY WAFFLES

Steps:

• Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
• In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
• Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
• Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.

SOUR CREAM BLACKBERRY WAFFLES

Steps:

• Preheat waffle iron. Place blackberries in a small bowl and sprinkle with 2 tablespoons sugar; mix. Melt butter in microwave or stovetop.
• In a medium bowl combine dry ingredients: flour, baking powder, salt and the remaining 2 tablespoons of sugar. In another medium bowl, whisk the eggs slightly, and stir in the milk, sour cream, and melted butter. Stir the wet ingredients into the dry ingredients until just mixed. Do not overmix. Add the blackberries and stir once or twice.
• Once the waffle iron is hot spray with nonstick cooking spray. Pour about 1/3 cup batter for each waffle. Cook about 3 1/2 minutes or until golden brown. Repeat with any remaining batter. Keep warm in oven. Serve with maple syrup or honey.

RASPBERRY SOUR CREAM WAFFLES

Steps:

• Fold raspberries into whipped topping and chill.
• Whisk together milk, sour cream, egg and oil.
• Sift the pancake mix into the wet mix, and whisk to incorperate.
• You should have a very smooth batter that is a tad on the runny side, but they are WONDERFUL!
• These cook up very light and fluffy and melt in your mouth.
• They are not a typical crisp waffle.
• These were so popular when I made them Sunday morning that I had to make a second batch, but we were out of sour cream.
• I tried a cup of lemon yogurt just for kicks.
• They turned out wonderful as well!
• They had a light scent of lemon while cooking, and you will taste a hint of lemon when eating.
• Very light, and yummy!