We made these waffles on a snowy December day which seems so long ago… I was at home for the holidays and was fortunate to use blueberries that my mother had grown herself! She makes and/or grows many things, but other favorites include her homemade, homegrown tomato soup and honey from her honeybees! This recipe certainly did not disappoint either – it’s sweet, with a little bit of tang to it as well.
Berry Sour Cream Waffles
from Lick the Bowl Good
1 3/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup milk
1/2 cup sour cream
3 large eggs
1 1/2 cups fresh or frozen berries
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 berries, add ¼ cup of the flour to the blueberries and gently mix. This helps prevent the blueberries from sinking to the bottom of the batter.
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. Gently fold the berries into the batter.
Spoon about ¼ 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 butter and syrup.
Makes twelve 4-inch waffles.
The best part of making weekend waffles is that waffles don’t have to be only a weekend treat anymore! If you’re like me and barely have time for breakfast during the week, make an extra batch of these and freeze. During the week, I toast a waffle and enjoy!