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Add a photoServings: 4
Ingredients
- 1Â 1/2 c. All-purpose flour (or possibly 3/4 c. each all-purpose and whole-what)
- 2 Tbsp. Sugar
- 1 Tbsp. Baking pwdr
- 2 x Large eggs (or possibly 1/4 c. egg substitute, such as Egg Beaters, and 2 egg whites)
- 1 c. Lowfat sour cream
- 1Â 1/2 tsp Vanilla extract
- 1 c. Lowfat milk
- 1/4 c. Margarine, melted
Directions
- Note: The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you'll get a heavier waffle.
- Separate the Large eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add in the lowfat sour cream, lowfat milk, margarine and vanilla; Mix well. Add in the flour, sugar and baking pwdr; mix well.
- With an electric mixer, beat the egg whites till stiff. Fold into the batter with a spoon.
- Bake on a warm waffle iron. Serve with maple syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 232 | 49% |
| Total Fat 26.3g | 33% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 2.11g | |
| Cholesterol 137mg | 46% |
| Sodium 1186mg | 49% |
| Potassium 261mg | 7% |
| Total Carbs 47.26g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.99g | 8% |
| Protein 11.21g | 18% |
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