- Whip the eggs and sugar until the "ribbon", the mass increased in volume, became fluffy, light, if you raise the whisk, the flowing mass forms a trace-tape on the surface.
- Mix the dry ingredients with a whisk, pour into the egg mass, mix gently with a spatula, keeping the volume. Melt the butter, pour in portions, stirring with a spatula, stir in sour cream at the end.
- Bake in a waffle iron until tender, brush with vegetable oil. I put two tablespoons of dough on the mold, done in five minutes.
Enjoy the waffles!