Title: Sour cream belgian waffles
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  All-purpose flour
      2 tb Sugar
      1 tb Baking powder
      2    Eggs
      1 c  Sour cream
  1 1/2 ts Vanilla extract
      1 c  Milk
    1/4 c  Margarine, melted
 
  Note:  The secret to light and crispy Belgian waffles is folding in
  the egg whites.  Throwing them in with the egg yolks will work, but
  you'll get a heavier waffle.
  
  Separate the eggs and place egg yolks in one bowl, and the whites in
  another.  To the egg yolks, add the sour cream, milk, margarine and
  vanilla;  Mix well.  Add the flour, sugar and baking powder; mix well.
  
  With an electric mixer, beat the egg whites until stiff. Fold into the
  batter with a spoon.
  
  Bake on a hot waffle iron.  Serve with maple syrup.