Saturday, February 13, 2010

Guest Marianna Hatten: Perfect Belgian Waffles

Special Guest
Marianna makes these yummy waffles for her guest at her High Feather Ranch B&B. If you would like more info about her lovely retreat please call 505-424-1333 or go to

1 cup, less 1 tablespoon milk
1 tablespoon white vinegar
2 eggs
1 cup sour cream
1 generous, running over, tablespoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 cup (1/2 stick) melted butter

Preheat waffle iron while preparing batter and follow their instructions for cooking. (I use a "Teflon" coated Belgian waffle iron that has a beeper for when it is preheated and another beeper for when they are done. It makes these most perfect waffles!)

In a blender add milk and vinegar. I find this "buttermilk" makes a lighter, golden-crispier-on-the-outside waffle than using buttermilk from the grocery. Let this sit 1-2 minutes or so while you measure out dry ingredients in medium mixing bowl. Add eggs, sour cream and vanilla to blender and mix together. Vanilla is the secret to wonderful waffles, griddle cakes or French toast. Just toss in a tablespoon or so to every basic recipe.

Slowly whisk blender ingredients into mixing bowl of dry ingredients stirring until blended and starting to rise. Immediately add melted butter and whisk until batter is smooth. Let stand 5 or more minutes so that it can rise a bit. Use 1/2 cup batter for each waffle. Serve them up nice and hot. I like to add fresh blueberries into the little waffle squares and then add a dusting of powdered sugar. Top that off with butter and real maple syrup and you have a decidedly decadent delight! This recipe makes 10 waffles and serves 4.