Best Sour Cream Blueberry Waffles Recipes

SOUR CREAM- BLUEBERRY WAFFLES

Steps:

• Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
• In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
• Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
• Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.

BLUEBERRY SOUR CREAM WAFFLES RECIPE - (4.2/5)

Steps:

• 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 the blueberries, add about 1/4 cup of the flour to the blueberries and gently mix-- this will help prevent the blueberries from sinking to the bottom of the batter - just a favorite tip I use! 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. (Very gently fold the blueberries into the batter, to avoid the batter from turning purple. ) Spoon about 1/4 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 the syrup passed on the side. Makes twelve 4-inch waffles.

SOUR CREAM-BLUEBERRY WAFFLES

Steps:

• Preheat a waffle maker according to the manufacturer's instructions. In a large mixing bowl, using a whisk, beat the egg yolks. Beat in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the dry ingredients to the wet ingredients and beat until smooth. Stir in the 1/2 cup blueberries. In another large bowl, beat the egg whites until stiff peaks form. (Lift the whisk straight out of the bowl and invert; the whites should hold their shape with a slight bend at the tip.) Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer's instructions. Garnish with the remaining blueberries, dust with the confectioners' sugar and serve hot with maple syrup. Serves 4 to 6

W-S SOUR CREAM BLUEBERRY WAFFLES

Steps:

• Wisk egg yolks, then wisk in the milk, butter, and sour cream; Sift together the flour, baking powder, baking soda, sugar; Add dry ingredients to wet and fold together just until smooth. Stir in 1/2 cup of the blueberries. In another bowl, wisk the egg whites until stiff peaks form. Fold egg whites into batter.