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Cafe beaujolais sour cream waffles
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| Artist: |
_ |
| Categories: |
Breakfast, Desserts, Pancakes & Waffles, Waffles |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | SAUTEED APPLES | | 2
| tbsp | Butter | | 1
| med | Apple, peeled, cored and | | | Sliced | | 1/8
| tsp | Cinnamon | | 1 1/2
| tsp | Brown sugar | | | WAFFLES | | 2
| cup | Flour | | 2 1/2
| tsp | Baking powder | | 3/4
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1 1/2
| tbsp | Sugar | | 4
| | Eggs, separated | | 1
| cup | Sour cream | | 1 1/2
| cup | Milk | | 3/4
| cup | Plus 2 tbsp. melted butter | | | Or corn oil | | 1/2
| cup | Chopped toasted pecans |
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Procedures:
| 1 | Sauteed apples: melt butter in a 8" skillet over moderate heat. | | 2 | Add apples and cook,stirring frequently,2 to 3 minutes.stir in cinnamon and sugar;reduce heat to low and cook,covered,2 to 3 minutes,until tender and golden brown.cool slightly. | | 3 | Waffles: sift together dry ingredients.beat egg yolks with sour cream,milk and melted butter in separate bowl until blended.stir into dry ingredients until blended well.stir in apples and pecans. | | 4 | Beat egg whites until stiff,moist peaks form.stir about 3 tbsp. of the beaten whites into the batter,then gently fold in remaining egg whites until just combined. | | 5 | Pour or ladle batter over center 2/3 of hot waffle iron.close lid cook about 4 minutes,until steam no longer emerges from the crack. | | 6 | Remove waffle.keep warm in a warm oven while you cook the rest. | | 7 | Makes 8 waffles |
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