- 4 Tbsp (1/2 stick) unsalted butter
- 2 cups unbleached all-purpose flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 1/2 tsp baking soda
- 2 eggs, separated
- 3/4 cup sour cream (low-fat is fine)
- 1 cup milk
- 1 tsp vanilla extract
Melt butter in the microwave or on the stove. Let cool. (I melted it in a glass measuring cup in the microwave for about 30-40 seconds and then placed it in the fridge while I got the rest of the ingredients ready).
Combine dry ingredients in a large bowl.
Place egg whites in the bowl of a mixer with the whisk attachment (or use a hand mixer) and whisk until soft peaks form.
Preheat the waffle iron.
In a medium bowl, combine sour cream, milk, and vanilla and whisk until smooth. Whisk in the two egg yolks. Stir in your cooled melted butter.
Stir your wet ingredients into your dry ingredients. Batter will be thick. Gently fold in the egg whites until combined.
Spread batter onto waffle iron and bake according to your waffle iron’s directions. (Usually takes 4 minutes or so.)
Serve with butter, strawberries, and maple syrup!