Serves: 5
Total Calories: 639
Preheat waffle iron. Beat eggs until light. Sift together flour, salt, soda, and baking powder. Mix milk and sour cream. Add flour mixture and milk mixture alternately to beaten eggs, beginning and ending with flour mixture. Add melted butter; blend thoroughly.
For each waffle, pour batter into center of lower half of waffle iron until it spreads to 1 inch from edge—about 1/2 cup. Lower iron cover on batter; cook as manufacturer directs, or until waffle iron stops steaming. Carefully loosen edge of waffle with fork; remove.
Cool. Place waxed paper between waffles. Freeze in airtight container. To serve, remove from freezer and toast until heated through.
This Buttery Waffles recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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