Waffle Ingredients
- 1 cup cake flour, sifted before measuring
- 1 ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- Pinch salt
- 3 eggs, separated
- 2 cups sour cream
Waffle Directions
Resift cake flour with baking powder, baking soda, sugar and salt. Set aside.
Beat egg yolks until light lemon color. Add sour cream to egg yolks and mix well. Gradually add dry ingredients to egg yolk mixture, gently mixing until combined.
In a separate bowl, whip egg whites until firm peaks form when beater is lifted. Gently fold egg whites into batter until well incorporated.
Scoop batter onto preheated and greased waffle iron, being careful not to overfill as they will spread. Cook until golden brown. Batter will make 4 regular waffles or 2 – 3 Belgian waffles. Keep warm until ready to serve.
Blueberry Butter Ingredients
- 1 cup fresh blueberries
- 1/3 cup sugar
- 1/3 cup water
- 1 tablespoon cornstarch dissolved with 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 ½ sticks butter, softened
- 1/3 cup confectioners’ sugar
- 2 tablespoons milk or half and half
Blueberry Butter Directions
Combine blueberries, water and sugar in a small saucepan. Bring to a boil then simmer until blueberries burst. Whisk in cornstarch and water mixture then bring back to a boil and cook until thickened. Stir in vanilla extract and orange zest. Refrigerate until cool.
Beat butter until light then add confectioners’ sugar, half and half and blueberry compote. Beat until smooth. Set aside.
Honey Orange Strawberry Ingredients
- 2 cups sliced strawberries
- 2 tablespoons warmed honey
- 1 teaspoon orange zest
Honey Orange Strawberry Directions
Combine all ingredients in a bowl, mixing well. Refrigerate until ready to use.
To Serve:
Serve hot waffles with blueberry butter and strawberries.
Serve with candied bacon.
