Sunday, April 3, 2011
The first waffle was a bit of a disaster, although it tasted fine. I forgot how much batter to put on the waffle grill and covered the whole bottom of the iron. It was huge and I had to take it out in pieces. I finally figured out the amount to put on the iron then got down to business. The rest were perfect! We made a potato, red pepper, tempeh bacon and onion scramble to go along side.
Spiced Sour Cream Waffles (American Vegan Kitchen cookbook)
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup soy milk
1 cup vegan sour cream
1/2 cup canola oil
1/4 cup maple syrup
1 teaspoon pure vanilla extract
peaches or mandarin oranges + syrup
Preheat the waffle iron. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Whisk together.
In a medium bowl, combine the soy milk, sour cream, oil, maple syrup and vanilla. Whisk together. Add to the dry ingredients and mix well. IF the mixture is too thick, add a little more soy milk as needed. Preheat the oven to 250 degrees.
Spray the waffle iron with nonstick cooking spray. Pour the waffle batter onto the waffle iron and cook according to the manufacturer's instructions. Transfer the cooked waffles to an ovenproof platter and keep warm in the oven until all of the them are cooked. Serve topped with fruit and syrup.
**I used canned mandarin oranges and smashed with a fork then added syrup. The recipe original suggested fresh peaches.