Viennese waffles with sour cream (soft)
Let's prepare the ingredients for soft Viennese waffles with sour cream in an electric waffle iron. Melt the butter in advance in a double boiler or microwave and let it cool. Mix the wheat flour with the baking powder and sift through a fine sieve.
In a deep bowl, combine the egg, vanilla and regular sugar.
Using a mixer, beat the mixture until fluffy and light.
Then add sour cream (I used 15%, but any kind will do) and melted butter. Mix again.
Then add wheat flour with baking powder.
Mix again to remove any lumps. The dough should be of medium consistency (as shown in the photo).
Heat up the waffle iron, grease the panels with a thin layer of vegetable oil (if you are confident in the non-stick coating of the panels, you can do without greasing) and put in a portion of the batter: about 1-1.5 tablespoons for one waffle.
Close the waffle iron and bake the waffles for about 4-6 minutes, depending on the power of your waffle iron. The waffles should be nicely browned when done; use the color as a guide. Transfer them to a wire rack to keep them from getting soggy and let them cool slightly.
Soft Viennese waffles with sour cream are delicious, soft, and aromatic. Serve them warm or cool.
Bon appetit!
