This recipe is recreated using the Waffle recipe from the Lily Wallace New American Cookbook from the 1953 version. Originally I started with the Pecan Sour Cream Waffles that can be found on page 217. The recipe call for replacing the milk with sour cream.
- DE LUXE PEANUT PIE
- Zucchini Bread by Bisquick
- Cooking Terms – The Ultimate Guide
- New Fashioned Old Fashioned Recipes
- Borden’s Eagle Brand 70 Magic Recipes
Modern sour cream is different from sour cream from the 1950s and in the years past. Today’s sour cream is much thicker. So I tweaked the recipe slightly to make this batter less thick to a more pourable consistency.
It you are planning to make this recipe using sour cream I suggest using half sour cream and half either milk or butter milk. These waffles are great for breakfast, brunch or an anytime snack.
Apple Cinnamon Pecan Waffles
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 ½ teaspoon cinnamon
1 cup milk or buttermilk
1 cup sour cream
2 eggs
2 tablespoons melted shortening or butter
½ cup chopped pecans
2 cups diced apple
1 teaspoon vanilla
Sift flour, baking soda, salt, cinnamon and sugar together. Add milk / butter milk, sour cream & vanilla. Separate eggs. Beat yolks and add to mixture. Mix thoroughly . Beat egg whites stiff and fold into mixture. Add shortening & butter. Lastly fold in the diced apples and pecans. Heat waffle iron on both sides Grease well. Put a little batter in center. Brown on 1 side . Turn. Brown on other side. Serve with honey, maple syrup or marmalade.