We live on top of a rather large hill here in San Francisco. A hill in which the mornings are always cloudy, foggy, misty and down right magical. It reminds me of home when mornings, noons, and nights Seattle becomes swallowed by a huge misty rain cloud.

This hill suits us well. Though these mornings make it hard to get out of our warm bed. Not to mention our apartment is over 100 years old and has its fare share of drafts, single pane windows, high ceilings and cold hard wood floors. Most days the clouds and fog burn off and the blue sky peaks out for all to see by lunchtime.

This morning the farthest thing on my mind was cold cereal. We needed something to warm us up, something that would draw my husband out of bed. The smell of these waffles, hot coffee brewing and sweet maple syrup were just the thing. Yep, this is the sort of morning we’ve become accustomed to here nestled atop our little hill.

Sour Cream Waffles
Recipe from 101 Cookbooks

  • 1 3/4 cups all-purpose flour
  • 1 T sugar
  • 1 T baking powder
  • 1/2 t salt
  • 8 T (1 stick) butter, melted
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 large eggs
  • Maple syrup, for serving

Start by heating up your waffle iron and lightly brushing the grids with oil. Whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth. Spoon about 1/4 cup of the batter into the center of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.

Images: sammyw