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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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heat a waffle iron according to manufacturer's directions. while the waffle iron is heating, in a large bowl whisk the flour, sugar, baking powder and salt; make a well in the center of the mixture. in a medium bowl, whisk the vegetable oil, milk, sour cream and egg substitute together; pour into the well you made in the dry mixture. whisk just until smooth; do not over mix; then lightly oil the grids or waffles may stick slightly. check the manufacturer's directions for how much batter to use per waffle; otherwise, spoon about 1/2 cup of the batter onto the center of the lower grid of the hot waffle iron and close the iron. cook until the waffle is golden brown, 3-4 minutes or per the manufacturer's instructions; my waffle iron (fiesta 6 inch round) has a light that turns off when the waffle is done. serve the waffles hot with real maple syrup or your favorite fruit, whipped cream or fruit preserves. note: the cooktime is the time it takes to cook the entire batch.