When I was growing up Breakfast for Supper was always a winning meal at my house. My favorite Breakfast for Supper meal was sourdough waffles: my mom would pull the starter out of the fridge in the morning, stir in some flour and milk, and it would sit on the counter all day preparing to become waffles. As suppertime approached my dad would add a few additional ingredients and start making the waffles that my brother and I had been looking forward to all day.
When I don’t think ahead to prep my sourdough starter, I turn to this recipe. These sour cream waffles can be pulled together with little forethought and the sour cream adds a subtle tang reminiscent of the sourdough waffles of my childhood. Whole wheat flour and oats add a heartiness to the waffles, and the pecans round out the recipe with their buttery flavor and crunchy texture. Whether you choose to make these waffles for breakfast, supper, or anytime in between: they’re sure to be enjoyed by all.
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup quick oats
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup Organic Valley Milk
1/4 cup Organic Valley Butter, melted
1/4 cup Maple Syrup
3/4 cup chopped pecans
Additional Organic Valley Butter and maple syrup for serving
- Add the flours, oats, baking powder, cinnamon, and salt to a mixing bowl. Whisk to combine.
- In another bowl whisk together the sour cream, milk, melted butter, maple syrup, and eggs; until smooth.
- Add the dry ingredients to the wet ingredients and whisk until moistened. Gently stir in the pecans.
- Allow the batter to rest for 10 minutes, to thicken. Meanwhile preheat your waffle iron.
- Scoop the batter into your waffle iron and cook the waffles according to your waffle iron’s directions, or until brown (my waffle iron is 1/3 cup batter per waffle for 2 minutes).
- Serve immediately with additional Organic Valley Butter and maple syrup, or keep the waffles warm in the oven on its lowest setting.