Today I awoke with a craving for waffles. And tho’ I loves me some Isa Moskowitz and Terry Romero for all their vegan cookbooks & recipes, I wanted waffles that didn’t require ground flax seeds or pumpkin purée. We had a container of soy yogurt in the refrigerator and it makes a great substitution for sour cream. And sour cream waffles greatly satisfy any waffle craving: crispy outside, custardy inside. When Isa and Terry couldn’t provide me the recipe I required, I went looking online.
101 Cookbooks posted a recipe for Sour Cream Waffles from Back to the Table: The Reunion of Food and Family by Art Smith (Hyperion, 2001). With a few modifications to Art’s recipe, I had a vegan version that’s easy to prepare:
- 1¾ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) vegan butter melted
- 1 cup soy milk
- ½ cup plain soy yogurt (preferably unsweetened)
- 1 cup applesauce
Heat a waffle iron according to manufacturer’s directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted vegan butter, soy milk, soy yogurt, and applesauce in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
Spoon about 1/2 cup of the batter into the center of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot.
The result? Damn good waffles, that’s what.