0.75 cup
200 g
7 oz
6.60 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
baking powder
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
1 cup
230 g
8.05 oz
7.59 fl oz
1.25 cup
300 g
10.50 oz
9.90 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz
sour cream
0.50 cup
100 g
3.50 oz
3.30 fl oz


Cooking instructions

  1. 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.
  2. 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.
  3. 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!