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 youll 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.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (49%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 23.6mg||7 %|
|Sodium 323.5mg||11 %|
|Potassium 168.9mg||4 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 24.1g|
|Protein 2g||3 %|
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Calories per serving: 210
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