waffles

waffles

These are my grandma’s waffles, adapted to my taste. Soft and melts on the palate. I love it.

Preparation

1. Beat egg yolks with sour cream, add oil, flour and baking powder and mix well (use the mixer for best results).
2. Mix egg whites with the milk - a mixture’s density should be as for pancakes.
3. Pour mixture into a well lubed (with butter, lard or oil), deep baking pan and place in preheated oven at 200-210 degrees (depending on the strength of the oven) and bake until it gets its golden brownish hue.

Serving

Serve corn waffles warm or cold - as a side dish, as an independent dish, for breakfast, as a substitute for bread or pastry. Can be frozen, and then thawed in microwave.
You can top it off with cottage cheese or whatever suits you…
If desired, instead of sour cream, you can use yogurt or kefir. But a substitute for corn flour from water mill in my home simply does not exist and I do not know what it would look like with another type of flour. Try it, comment, change…
Bon appetite!

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