| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive14 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Plus pinch of salt |
| 1 1/2 |
tb |
Unsweetened cocoa powder |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Sour cream |
| 3 |
tb |
Unsalted butter; melted and cooled |
| 2 |
lg |
Egg yolks |
| 2 |
lg |
Egg whites; at room temperature |
| 1 |
|
Pinches cream of tartar |
INSTRUCTIONS
Sift together the flour, baking powder, 1/2 teaspoon salt, cocoa
powder, and sugar into a bowl.
In a small bowl combine the sour cream, melted butter, and egg yolks.
In another bowl beat the egg whites with the cream of tartar and the
pinch of salt until they hold stiff peaks.
Add the sour cream mixture to the flour mixture and stir until
combined. Fold in the egg whites gently but thoroughly. Using a 1/4
cup measure for each waffle, pour the batter into a preheated
non-stick iron and cook the waffles according to the manufacturer's
directions. As the waffles are done, remove them from the iron and
keep them warm in a single layer on a baking sheet in a low oven.
Serve the waffles with the strawberry compound butter.
Yield: 6 (4-inch) waffles
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9277
Converted by MM_Buster v2.0l.
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