Sour Cream Waffles
|Skim milk||3⁄4 Cup (12 tbs)|
|Nonfat vanilla yogurt||1⁄2 Cup (8 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Canola oil||1 Tablespoon|
|Cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
Preheat a waffle iron according to the manufacturer's directions.
In a small bowl, combine the milk, yogurt, sour cream, egg yolks, oil, and vanilla.
In a large bowl, combine the flour, baking powder, baking soda, salt, and '/4 cup of the sugar.
Add the egg-yolk mixture and stir until the batter is smooth.
Place the egg whites in a medium bowl.
Using an electric mixer, beat on medium speed until foamy.
Gradually beat in the remaining 1/4 cup sugar.
Increase the speed to high and continue to beat until soft peaks form.
Fold the egg-white mixture into the batter.
Spoon a scant 3/4 cup batter into the center of the waffle iron.
Cook until the waffle is golden brown and crispy.
Repeat to make a total of 10 waffles.