17
ENGLISH
In large bowl, combine flour, sugar, baking powder,
and salt; stir in cherries. Add milk, sour cream, butter,
vanilla, and eggs; mix until moistened. Some lumps
may remain.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) batter into top side
of Waffle Baker. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter.
Top with additional butter and powdered sugar,
if desired.
Yield: 5 servings (1 waffle per serving).
Per serving: About 560 cal, 13 g pro, 68 g carb, 27 g
total fat, 16 g sat fat, 150 mg chol, 790 mg sod.
2 cups (475 ml)
all-purpose flour
2 tablespoons (30 ml)
sugar
1 tablespoon (15 ml)
baking powder
1
⁄2 teaspoon (2 ml) salt
1 cup (235 ml) coarsely
chopped dried
cherries
1
1
⁄2 cups (355 ml) milk
1
⁄2 cup (120 ml)
sour cream
1
⁄2 cup (120 ml) butter or
margarine, melted
1 teaspoon (2 ml)
vanilla
2 eggs
Butter or margarine,
if desired
Powdered sugar, if desired
CHERRY SOUR CREAM
WAFFLES
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