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Recipe Finder | Sour cream waffles

Shirley Lawton of Bend, Ore., was looking for a recipe for sour cream waffles with brown sugar syrup that she said appeared in a series of cookbooks called "Cooking from A to Z" that were distributed through chain grocery stores as some sort of a promotion in the late '70s. She had these books when she lived in Youngstown, Ohio, but they were lost in one of her many moves over the years. "The recipe made the best waffles I have ever eaten — light with the sour cream and lemon zest that I still remember," Lawton said. She has never had any luck recreating the recipe.

Unfortunately, I did not the exact recipe Lawton was searching for, but I do have a favorite sour cream waffles recipe that I make regularly for my family and I think would be worth her trying. It comes from my personal cooking bible, the 1974 edition of "The Joy of Cooking" by Irma Rombauer. The recipe does not call for any lemon, but I added some lemon zest to a batch and it was quite good.

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I did some research online and located a recipe for brown sugar syrup for Lawton to try with the waffles. In this simple recipe from the blog Foodie with Family, brown sugar and butter are simmered together to create luscious caramel-toffee-flavored syrup. I don't think it will replace real maple syrup in our house, but it was delicious. Don't let the convenience of store-bought frozen waffles prevent you from taking the extra time once in a while to make them from scratch. There simply is no comparison.

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Helen Wallace of Hurley, N.Y., is looking for a recipe for tomato jelly, jam or preserves made with honey. She said her mother made it in the 1950s, but Wallace does not have her recipe.

Sour cream waffles

(Adapted from "The Joy of Cooking," 1974 edition)

Makes 8-10 waffles

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1 cup cake flour (sift before measuring)

1 1/3 teaspoons double-acting baking powder

1/8 teaspoon salt

1 teaspoon sugar

1 teaspoon baking soda

3 eggs, separated

2 cups sour cream

1 teaspoon lemon zest, optional

In a medium mixing bowl, whisk together the cake flour, baking powder, salt, sugar and baking soda.

In a small bowl, mix the egg yolks and sour cream until smooth, and add lemon zest if using. Beat the egg whites until stiff but not dry. Stir approximately a third of the egg whites into the sour cream mixture to lighten it. Whisk sour cream mixture into the dry ingredients, 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.

Brown sugar butter syrup

(Adapted from foodiewithfamily.com)

Makes 2 cups

2 cups brown sugar

1 cup water

1/2 cup butter

1/4 teaspoon vanilla or maple extract, optional

Combine the sugar and water in a medium saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract, if desired.

Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.

To reheat, remove the lid and microwave syrup in 15-second intervals, stirring in between until hot; or place jar or pitcher on a folded washcloth in a pan of water, bring to a simmer and, using a hot pad, swirl the jar every so often until the sauce has warmed.

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