A persistent disturbing preoccupation with an often unreasonable idea or feeling. As an aside it is also the fragrance that immediately transports me back to my freshman year at the University of Delaware…good times.
The latest target of my obsessive focus is waffles. After I tried and failed miserably to make yeasted waffles, I went on a hunt for the ultimate waffle recipe. Now I know that I already have some waffle recipes here that are reliable. More than reliable. They are lick your plate good. So why do I need more? Because that’s what obsession does to you. It makes you irrational. It makes you google and print until somehow you realize it would take months to try all the waffle recipes stacked in front of you.
And when you are obsessed with something that combines butter, milk, and eggs, it also packs on the pounds pretty quickly. So I hope that I can untangle myself from this latest obsession of mine before the skinny jeans, that are just starting to feel comfortable again, have to be sidelined for the not so skinny jeans.
Tell me, what are you currently obsessed with?
Sour Cream Waffles
Adapted from 101 Cookbooks
BAH Note: I’m trying to remember to write notes on the recipes as I make them so that I can say things like, “this could use more tang (maybe sub buttermilk for part of the regular milk?), golden brown exterior, moist interior, made 8 waffles”. That’s what I wrote down on this recipe anyway.
- 1 3/4 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick butter, melted
- 1 cup milk
- 1/2 cup sour cream
- 3 eggs
- 1 teaspoon vanilla
Heat your waffle iron. Meanwhile, whisk together the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture and set aside.
In a second bowl, combine the melted butter, milk, sour cream, eggs, and vanilla and whisk to combine. Pour the liquid mixture into the flour well and mix until just combined.
Spoon the batter into your waffle iron and cook according to your iron’s directions. Serve hot with butter, jam, or syrup.