Belgian Sour Cream Waffles

Melt the butter and let it cool down.

Separate the egg whites from the yolks. Add a pinch of salt to the whites and whip for 3-4 minutes until fluffy and stiff.

Whip the yolks with sugar until the mixture is noticeably lighter and thickened, then fold in the sour cream and melted butter.

Sift in both types of flour gradually, add the vanilla, and stir until you have a smooth batter with no lumps.

Gently fold the whipped egg whites into the batter with a silicone spatula—be careful to keep everything light and airy.

Heat your waffle iron and lightly oil it if needed. Spoon in the batter and cook for 2-3 minutes, adjusting the time based on your waffle iron's power.