Ingredients
1/2 cup unsalted butter
1/4 cup honey
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs
1 1/2 cups whole milk
1 cup sour cream
2/3 cup chopped toasted hazelnuts
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melt butter with honey in a small saucepan over low heat. whisk flour, baking powder, salt, and baking soda in large bowl to blend. Whisk eggs, milk, and sour cream in another large bowl until well blended. Gradually whisk dry ingredients into wet ingredients until batter is smooth. Whisk honey-butter mixture into batter and sprinkle with hazelnuts. Preheat oven to 250°F Heat waffle iron and spray with Pam. Pour 1 cup batter over 8 inch square of wallfe iron; spreat batter evenly over grid and close. Cook until golden brown on both sides. Keep cooked waffles on a oven safe plate in the oven. Repeat until all waffles are cooked. Serve with confectioners sugar and maple syrup.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hazelnut syrup — hazelnut lattes, cocktails, desserts