Name: Sour Cream Belgian Waffles #1
Ingredients: 1 1/2 c All-purpose flour (or 3/4 cup each all-purpose and whole-what); 2 tb Sugar; 1 tb Baking powder; 2 Eggs (or 1/4 cup egg substitute; such as Egg Beaters; and 2 egg whites); 1 c Sour cream; 1 1/2 ts Vanilla extract; 1 c Milk; 1/4 c Margarine; melted

After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Belgian	Bread	4	Servings

INGREDIENTS

1 1/2	c	All-purpose flour (or 3/4 cup each all-purpose and whole-what)
2	tb	Sugar
1	tb	Baking powder
2		Eggs (or 1/4 cup egg substitute; such as Egg Beaters; and 2 egg whites)
1	c	Sour cream
1 1/2	ts	Vanilla extract
1	c	Milk
1/4	c	Margarine; melted

INSTRUCTIONS

Note: The secret to light and crispy Belgian waffles is folding in the egg
whites.  Throwing them in with the egg yolks will work, but you'll get a
heavier waffle.
Separate the eggs and place egg yolks in one bowl, and the whites in
another.  To the egg yolks, add the sour cream, milk, margarine and
vanilla; Mix well. Add the flour, sugar and baking powder; mix well.
With an electric mixer, beat the egg whites until stiff.  Fold into the
batter with a spoon.
Bake on a hot waffle iron.  Serve with maple syrup.
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(SHARON BARBOUR)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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