Sour cream not only makes these waffles taste rich and hearty, but it also gives them an extremely toothsome texture. There’s just enough sugar in the batter that the outside becomes crisp in the waffle iron while the inside stays tender. If you don’t like the idea of hovering over the waffle iron on Christmas morning (though waffle-making does have a certain festive air about it), you can make these up to a week before and freeze them. When you’re ready to eat, put the frozen waffles on a baking sheet and heat them at 350°F for 10 to 12 minutes, until they’re hot and crisp. Store any leftovers in the freezer, and you can drop them in the toaster for solitary breakfasts.
- Yield: 6 Servings (12 waffles or so, depending on your waffle-maker)
- ½ cup (1 stick) butter, softened
- ¼ cup honey
- 2 tablespoons juice and zest of 1 orange
- 2 eggs, separated
- 1½ cups sour cream
- 6 tablespoons butter, melted
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- Using a stand or hand mixer, whip the softened butter with the honey, orange juice, and zest in a large bowl for 2 to 3 minutes, until light and fluffy. Set aside at room temperature.
- In a spotlessly clean bowl (no hint of grease!), beat the egg whites until they are stiff but not dry.
- In a large bowl, whisk together the egg yolks with the sour cream, melted butter, and vanilla. Sift the flour, sugar, and baking soda directly over the wet ingredients and stir just to combine (don’t stir till it’s smooth, or you’ll beat out all the air bubbles from the baking soda combining with the sour cream, and your waffles won’t have as much lift).
- Gently fold the beaten egg whites into the batter and cook according to the manufacturer’s instructions for your waffle iron. If you’re cooking all the waffles at once before eating them (rather than having your family waiting to fork up the next one as soon as the waffle iron opens), set the finished waffles on a heatproof platter in a 185°F oven until ready to serve.