Note: Adapted from the 1957 edition of “Joy of Cooking.”

1 cup cake flour
1 1/2 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 Parsons, Los Angeles Times  food critic,  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.

Tweet