1 1/2 cup all-purpose flour
2 tablespoon sugar
1 tablespoon baking powder
2 eggs
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.

1 3/4 cups flour; sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3  eggs; separated
1 cup sourdough starter
3/4 cup milk
6 tablespoons butter; melted

Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, starter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form and then fold into batter. Spoon into preheated Belgian waffle iron, either well buttered or teflon. Bake about 5 minutes or until beautifully golden brown!