Sour Cream-Orange Waffles are a delectable way to elevate your weekend waffles. This delicious waffle recipe is enhanced with fresh orange zest and juice, and tangy sour cream. The sour cream orange sauce topping is sweetened with honey for a fragrant finish.
1 ½tablespoonsorange blossom or other wildflower honey
1cup(8 fl oz / 250 ml) whole milk(low fat is fine)
½cup(4 ounces / 125 grams) sour cream
½cup(4 ounces / 125 grams) unsalted butter, melted or ½ cup (4 ounces / 125 ml) canola oil
2tablespoonsfinely grated orange zest
2tablespoonsfresh orange juice
½teaspoonpure vanilla extract
1 ½cups(7 ½ ounces / 235 grams) all-purpose flour
2tablespoonsfirmly packed golden brown sugar
Warm honey for serving
To make the sour cream-orange sauce, in a small bowl, mix together the sour cream, orange zest, orange juice, and honey; it will be thin.
Preheat a waffle maker.
In a medium bowl, whisk together the eggs, milk, sour cream, butter, orange zest, orange juice, and vanilla.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.
Ladle the batter into the waffle maker, using ½ to ¾ cup (4 to 6 fl oz / 125 to 180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3 to 4 minutes.
Using a spatula, remove the waffles from the waffle maker and serve the waffles right away, or place the waffles on a baking sheet in a single layer in a 200°F oven for up to 20 minutes before serving. Top with a spoonful of the sauce and light drizzle of honey.
The measurements in this recipe are directly from the book, however the ounce and gram conversions are generally not very accurate, especially for the larger values. It seems as though whoever did the conversions just tried to round to the closest number, but in some cases it’s vastly different. For example 235 grams of flour is closer to 8.3 ounces, not 7.5 (that’s almost a whole ounce off!), but 75 grams of sour cream is 2.6 ounces, so that’s at least much closer to 2.5. I’m not sure which measurements were the author’s original, however, I use the gram measurements and find those to yield good results.Adapted from Waffles