*This post and video are sponsored by Shamrock Farms, makers of farm fresh dairy products,”So pure. So fresh. So Shamrock.” All opinions expressed are my own.
I’m not going to lie. I am officially burned out on waffles. I know, hard to imagine when these fluffy lovelies are staring you right in the face!
The truth is that I was on a quest to develop a simple, perfect-every-time, extra fluffy, slightly crispy waffle recipe just for you. That means I went through ten (yes, TEN!) tests of this recipe until I hit the queen mother of perfect waffles. I was already sick of waffles by the fifth round, but gosh darnit, I wasn’t going to deliver you a sub-par recipe! By the tenth try, despite my waffle burn-out, I couldn’t help but revel in their airy texture and rejoice in finally having arrived at the perfect proportions of ingredients.
The fine folks at Shamrock Farms go to the same great lengths to ensure their dairy products are perfectly pure and deliver the highest quality. That’s why I was more than happy to develop this recipe using their premium sour cream and whole milk. No hormones, just good ol’ fashioned, farm-fresh milk. Too, I’ve grown up with Shamrock since they’re based right here in Arizona. I remember when I was little, seeing the big green Shamrock sign along the stretch of highway between our house and the shopping mall. Who knew that all these years later I’d be collaborating with the people behind that big green sign? So cool!
Want to win free stuff from Shamrock Farms? Now through April 25th, 2016 be sure to enter the Shamrock Farms Pure Fresh Fridge Giveaway! You could win Shamrock Farms dairy products, tickets to the Shamrock Farms Tour or a brand new, state-of-the-art FRIDGE with a year supply of milk and dairy products! New fridge? Yes, enter NOW.
So why sour cream in waffles? It activates the leavening properties of the baking soda and baking powder along with the eggs, giving you that highly desired light and fluffy waffle experience. It also adds a little sour flavor, like in sourdough bread, which contrasts nicely with the maple syrup you will inevitably pour over the top.
One important note, be sure to use cake flour. In terms of flour, it’s the lowest in protein, so there’s no risk of developing gluten. Gluten is a wonderful thing, but not in waffles. It makes them tough. So, nix the AP flour here and use cake flour instead.
Want to watch me make these magical waffles in two minutes flat? Here we go…
Sour Cream Waffles
As you can see, I went the sweet direction in topping these waffles, but don’t feel limited to the berries and syrup. These could easily go in a savory direction. Top them with bacon and eggs or fried chicken, or heck, make ’em burger buns! Sorry, getting carried away…I’ll let you decide what to do with your waffles. If you do come up with a creative waffle creation using this recipe, please let me know! I love seeing when you get crafty in your kitchen.
- 2 eggs
- ¼ c sugar
- 1 tsp vanilla extract *optional
- ½ c sour cream
- ½ - ¾ cup milk
- 1tsp baking powder
- 1tsp baking soda
- 1.5 cup cake flour (makes for a fluffier waffle than AP flour)
- additional sour cream, berries and maple syrup for garnish
- Whisk egg with sugar and vanilla until fluffy. Add in sour cream and whisk briefly, then add in flour, baking powder and baking soda and whisk briefly slowly pouring in the milk until incorporated, but can be lumpy. Add up to ¾ cup of milk if the batter is too thick. It should be a thicker batter, not wattery our soupy, but should definitely be sticky and pourable.
- Pour batter into waffle iron and cook to desired darkness. Once the steam dissipates, the waffles are cooked.
- Serve topped with a dollop of sour cream and fresh berries.