Sour-Cream Waffles with Maple Syrup

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Adapt this recipe any way you wish. For a savoury waffle omit the vanilla extract and maple syrup and add crumbled cooked bacon, grated cheese or fresh finely chopped or dried herbs to the batter. If you have a sweet tooth, add a little ground cardamom or a pinch of cinnamon to the recipe below.


Dry ingredients

180g flour
1½ teaspoons baking powder
3/4 teaspoon baking soda
Pinch of salt

Wet Ingredients

240ml milk
220g sour cream
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 eggs
40g melted butter

Maple syrup to serve


1. Pre-heat the waffle iron until the light goes off to say it is ready.

2. Whisk together the dry ingredients.

3. Whisk together the wet ingredients

4. Add the wet ingredients to the dry ingredients and stir until combined.

5. Brush the waffle iron with melted butter or olive or rapeseed oil. Add a few spoons of batter (it will depend on how large your waffle maker is). Leave a margin around the edge for it to spread when you close the lid, and cook until puffed and golden. Drizzle the warm waffles with maple syrup.

If you have time make the waffle batter at least 30 minutes in advance and up to the day before. Leave to rest in the fridge. It gives you a firmer waffle.

Cook the waffles in advance and reheat them in the waffle maker for about 30 seconds.

Keep the batter in the fridge as it contains sour cream.

Serve the sweet waffles with a boule of vanilla or chocolate ice cream for a decadent breakfast or dessert. If you make a savoury version serve with sausages, bacons or even tinned beans.

Cooked waffles freeze well.


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