Wednesday, February 2, 2011

Mad Hungry: Sour Cream Waffles

This is my year for discovering waffles.  Our waffle maker was a gift for my husband as I was convinced I simply could not make them.  One look at a recipe and I'd automatically think I couldn't do it.. why does batter need to rest anyway?  It seemed too complicated.. until I tried it.  Boy, was I wrong.

Waffles are so easy!  I'm exploring lots of recipes and this is one I really like to make.  You'll get about 5 waffles from the batter.  I place them in a slightly warmed oven as I make them, then call everyone to the table to enjoy.  This keeps them crisp and warm. 

These are great for making ahead as they freeze so well.  I simply make a batch, cool them on a rack, then place them in a freezer bag and put them in the freezer.  I reheat these in the toaster which makes them crisp again.

Now about the wonderful cookbook I got the recipe from, Mad Hungry: Feeding Men and Boys.  I've been enjoying Lucinda's show, by the same name, and couldn't wait to get the book.  It's full of gorgeous photos and simple recipes. 

These waffles are delicious with a dominant egg flavour as there are 5 eggs in the batter.  The taste reminds me of french toast and thy're not too sweet.

Watch Lucinda make these waffles here on her show.  Below is the recipe and I've linked the products which I order from Azure Standard.

from Mad Hungry: Feeding Men and Boys

5 large eggs
1/2 cup sugar (I use Stevia in the Raw)
1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon ground ginger, cinnamon, or cardamom
1 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
vegetable oil or extra melted butter, for the waffle iron
1 cup berries, fresh or frozen and heated before serving

Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.

Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.

Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.

Read more at Sour Cream Waffles - Martha Stewart Recipes

Happily submitted to Good (& Cheap) Eats link-up for What's On Your Plate?


from Best in Children's Books
1961 Nelson Doubleday, Inc.
"The True Book of Health"
by Olive V. Haynes, R.N.
illustrated by Harvey Weiss


  1. I am going to have to try these!

  2. We got a waffle maker for a wedding gift, 15 years ago -- I've never made waffles! Just might have to try this.

  3. Oh yeah, You have got to love a good waffle!!

  4. These look great!!! Thanks for sharing!
    Mrs. Joseph Wood (Jeanette)

  5. Waffles are a staple in our house every single Sunday. I'm so glad you posted this because I enjoyed that post about the pumpkin barley soup! And yes, waffles freeze so well. We toast them during the week. Have fun with your new family treat!

  6. Hi Sarah! I'm back from my hiatus and boy oh boy look what I've been missing!

    Those waffles sound incredible. I usually celebrate waffles in August on my blog, but I'm not sure I can wait that long after hearing about these.

    Thank you so much for sharing...

  7. Love those photos at the end - and your waffles look like mommy in the morning sure loves me! With sugar and cream and blueberries on top!

  8. I have the book but haven't tried this recipe yet. I'm glad to know it's good! Maybe I'll try it this weekend. What type of wafflemaker did you get?

  9. Hi Brette, Our waffle maker is a Waring WMK300A Pro Professional Stainless-Steel Belgian Waffle Maker and is linked thru Amazon above. I purchased it thru Amazon after reading the reviews as I wanted one like they have at hotel buffets. Thanks for stopping by :)


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