Sour Cream–Orange Waffles

Waffles served with a thin sour cream–orange sauce and a drizzle of honey.

🍽️ Makes 8

Ingredients

75 g		sour cream (for the sauce)
1/2 tsp	2.5 ml	finely grated orange zest (for the sauce)
2 tbsp	30 ml	fresh orange juice (for the sauce)
1½ tbsp	23 ml	orange blossom or other wildflower honey (for the sauce)
2		large eggs
250 ml		whole milk
125 g		sour cream
125 g		unsalted butter, melted (or ½ cup/125 ml canola oil)
2 tbsp	30 ml	finely grated orange zest
2 tbsp	30 ml	fresh orange juice
1/2 tsp	2.5 ml	pure vanilla extract
235 g		all-purpose flour
2 tbsp	30 ml	firmly packed golden brown sugar
2 tbsp	30 ml	baking powder
1 tsp	5 ml	baking soda
1/4 tsp	1.3 ml	salt
for serving		warm honey, for serving

Makes 4–8 waffles.

To make the sour cream–orange sauce, in a small bowl, mix together the sour cream, orange zest, orange juice, and honey; it will be thin.
Preheat a waffle maker (see recipe).
In a medium bowl, whisk together the eggs, milk, sour cream, butter, orange zest, orange juice, and vanilla.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.
Ladle the batter into the waffle maker, using ½–¾ cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3–4 minutes.
Using a spatula, remove the waffles from the waffle maker and serve right away, or place them on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes before serving.
Top with a spoonful of the sauce and a light drizzle of honey.