(from the Los Angeles Times)
Russ Parsons wrote this really great thing in the LA Times about waffles – here’s a tiny bit of it.
I’ve got a thing for waffles.
For me, there is no better treat on a Saturday or Sunday morning. I don’t care whether the rest of my time is spent balancing checkbooks and cleaning out the garage, but as long as I’ve had waffles, it’s been a good weekend.
They were one of the first things I fixed when I started learning to cook, and they are still one of my favorite indulgences. Waffles seem to be one of those “dad” meals, probably because the recipes are so simple any fool can make them acceptably, and it’s hard to think of another food with a higher ratio of deliciousness to effort.
Sour Cream Waffles
Note: Adapted from the 1957 edition of “Joy of Cooking.”
1 cup cake flour
1½ teaspoons baking powder
Dash salt
1 teaspoon sugar
1 teaspoon baking soda
3 eggs, separated
2 cups sour cream
In a medium mixing bowl, whisk the cake flour, baking powder, salt, sugar and baking soda.
In a small bowl, mix the egg yolks and sour cream until smooth and whisk them into the dry ingredients.
Beat the egg whites until stiff but not dry. Stir about one-third of the egg whites into the sour cream mixture to lighten it, then gently fold the remaining egg whites into the batter. Bake according to manufacturer’s instructions for your waffle maker. Serve immediately; they will soften on standing.
Makes 12 to 16 waffles.
Russ serves these with this crazy peach thing made w/white wine but we think that’s too much trouble…butter and hot maple syrup works for us.