2 C cake flour
2 TSP baking powder
1 TSP baking soda
½ TSP salt
4 TBS sugar
2 TBS cornstarch (optional — for extra crispiness if desired)
4 TBS melted butter (½ stick)
1 C whole milk
1 C sour cream
4 eggs (separated)
½ TSP vanilla extract
Temperature:
Beat the egg whites until soft peaks form.
Sift together flour, salt, baking powder, baking soda and the cornstarch (if used). Whisk egg yolks and sugar until the sugar dissolves and the yolks are pale yellow. Mix the butter, vanilla, sour cream and whole milk, then add the wet ingredients to the dry until just incorporated — do not over mix. Fold the egg whites into the main mixture.
Bake in a waffle iron set to high. Cool on a rack. Freeze leftovers and reheat in a toaster.
If adding berries or nuts, sprinkle into the batter after it has been poured onto the iron, but before baking. If using other fruits, add directly to the batter.