1 1/2 cup all-purpose flour
2 tablespoon sugar
1 tablespoon baking powder
1 cup sour cream
1 1/2 teaspoon vanilla extract
1 cup milk
1/4 cup margarine, melted
Note: The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you’ll get a heavier waffle.
Separate the eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add the sour cream, milk, margarine and vanilla; Mix well. Add the flour, sugar and baking powder; mix well.
With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.
Bake on a hot waffle iron. Serve with maple syrup.