Rhubarb Sour Cream Waffles

Ingredients

2 cups All-Purpose Flour

1/4 cup Turbinado, Demerara or other coarse/brown Sugar

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Kosher Sea Salt

2 Eggs

1 cup Sour Cream

1 cup Milk

1 Tablespoon Vanilla

1 cup small diced Rhubarb, about 3 stalks

1 stick Butter, melted and cooled to room temperature

Preparation

  • Mix dry ingredients in a medium bowl until well blended.

  • Whisk eggs, sour cream, milk and vanilla in measuring glass or small bowl until well blended, then whisk into the dry ingredients.

  • Add melted butter and rhubarb to the batter and whisk until smooth.

  • Brush a light coating of oil on a pre-heated waffle iron. Working in batches, pour or spoon batter into hot waffle iron and cook to manufacturer’s instructions.

  • Serve immediately or transfer to a warm oven to hold temperature.

  • Lightly re-oil waffle iron as needed.

Makes 8-10 standard waffles, 20-40 mini waffles.


NOTE: Waffles freeze well and reheat easy in the oven or toaster.