Waffles

The base of my waffle recipe came from How to Cook Everything Vegetarian but I've tweaked it to get it where I want it and now it is very yummy.

Ingredients

• 200g all purpose flour
• 50 g milled flaxseed
• ½ tsp salt
• 1 ½ tsp baking powder
• 330 ml sour cream
• 110 ml milk
• 2 eggs
• 4 Tbsp butter, melted
• 2 tsp vanilla extract
• 1 Tbsp molasses
• Grapeseed or other neutral oil for the waffle iron

Instructions

• Brush oil on the waffle iron and start it heating
• Melt the butter and set aside to cool
• Separate the eggs and whisk the whites to soft peaks (if you have a stand mixer the mixer can do this for you while you work on the rest of the recipe)
• Sift the flour into a mixing bowl
• Add the rest of the dry ingredients and stir until well combined
• In a separate bowl stir together the sour cream, milk, egg yolks, melted butter (should still be liquid-- just not hot), vanilla, and molasses
• Add the wet ingredients to the dry and stir gently until well mixed
• Gently fold in the egg whites
• Open the waffle iron to let the smoke out and close it to reheat it to the proper temperature
• Spoon the batter into the waffle iron and let cook (I set a timer for 4 minutes)
• The waffles are done when they are golden brown and release from the top and bottom irons easily. It may take some experimentation to figure out the best time to leave them in for.

Serve with your favorite toppings.

If you don't have flaxseed you can replace it with flour. If you don't have molasses it can be left out.

Leftover waffles can be frozen and eaten later. I find that defrosting them in the microwave and then popping them in the toaster works well.