I am a terrible waffle batter pourer. No matter how conservatively I distribute the batter there seems to be pouches of batter that spill from the sides; however, the finished product inevitably has pockets of batter that haven’t reached the edges of the iron. I can’t seem to get a full waffle no matter how hard I try. Yet I keep trying.
My mom has a great recipe for sour cream waffles that used to my favorite when I was younger. Mom, if you’re reading this would you send me that recipe?! So when Grandma Mo sent me a recipe for these trumped-up sour cream waffles, I decided I needed to try it sooner rather than later.
- 1 c. flour
- 1 c. quick-cooking rolled oats
- 2 T. packed brown sugar
- 1 T. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- pinch of ground allspice
- pinch of ground or freshly grated nutmeg
- 1/2 tsp. salt
- 1 c. sour cream
- 1/2 c. milk
- 2 large eggs
- 4 T. melted butter
- 2 ripe bananas, peeled and sliced
- maple syrup
- In a large mixing bowl combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg and salt. Mix well.
- In a large measuring cup, combine the sour cream, milk, eggs and melted butter. Whisk until well combined. Add sliced bananas to the cup and mash it in well. Don’t worry if the mixture is still a little lumpy.
- Add liquid ingredients to dry ingredients and mix together with a fork or a whisk until batter is combined. This batter is extremely thick.
- Heat a waffle iron according to manufacturer’s directions. Lightly coat with vegetable cooking spray. Pour some of the batter into the iron, spreading it around evenly as soon as you finish pouring, and close the waffle iron.
- Cook until waffle iron will open easily and waffles are golden brown on the outside and cooked through on the inside. Remove each waffle to a ovenproof platter or a baking sheet in a 200-degree oven while you cook the remaining waffles.
- Serve waffles sprinkled with powdered sugar or drizzled with maple syrup.
One word about these waffles: yum!
You can’t at all (can barely) taste the oatmeal in this recipe – I’m not sure if this is by design or not. Also I don’t think it would hurt to add another banana because there wasn’t an overwhelming banana taste in these waffles either. (Though it could have been because my bananas weren’t too ripe.)
My waffle iron is relatively small and makes two 4×5-inch waffles at once. (I consider two 4×5-inch waffles as ONE waffle for clarity purposes.) This recipe made approximately four and half waffles for me. Though someone with better batter handling could easily get at least five whole waffles (or 10 4×5-inch waffles if you’re being picky/technical) .