(courtesy of Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno. Serves 6 to 8)
2 cups all-purpose flour, sifted twice
2 teaspoons baking powder
¼ teaspoon sea salt
1 tablespoon sugar
2 teaspoons baking soda
6 large eggs, separated and at room temperature
4 cups sour cream
½ cup unsalted butter, melted
Brush waffle iron with vegetable oil and preheat. Sift together flour, baking powder, salt, sugar, and baking soda. In a large bowl, beat egg yolks. Add sour cream and melted butter. Add dry ingredients to wet mixture. With an electric mixer, beat egg whites at medium speed until frothy. Increase speed to high and beat until stiff peaks form. Stir ⅓ of the egg whites into the batter until it is lightened. Add ⅓ of the remaining egg whites and fold in carefully. Finally, add the last of the egg whites, folding slowly to create a light batter. Spoon the batter onto the hot waffle iron and bake for 2½ minutes or until steaming stops.
Alternative: These can be made without the sugar for a savory waffle. Top with sour cream, chives, and caviar.
