Sour Cream Blueberry 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 BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

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.

BLUEBERRY SOUR CREAM PANCAKES

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

SOUR CREAM BLUEBERRY WAFFLES

Steps:

• Preheat waffle maker.
• In a large mixing bowl, beat egg yolks with a whisk.
• Beat in milk, butter, and sour cream.
• Over a sheet of waxed paper, sift together flour, baking powder, baking soda, and sugar.
• Add dry ingredients to wet ingredients and beat until smooth.
• Stir in 1/2 cup blueberries.
• In another large bowl, beat egg whites to stiff peaks.
• With a rubber spatula, fold 1/2 cup egg whites into batter, and then carefully fold in remaining whites.
• Cook waffles and garnish with remaining blueberries.
• Dust with confectioners' sugar and serve hot with maple syrup.

BLUEBERRY SOUR CREAM WAFFLES RECIPE - (4.2/5)

Steps:

• 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. If adding the blueberries, add about 1/4 cup of the flour to the blueberries and gently mix-- this will help prevent the blueberries from sinking to the bottom of the batter - just a favorite tip I use! 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. (Very gently fold the blueberries into the batter, to avoid the batter from turning purple. ) 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.

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.