Preparation time: about 10 minutes. Serves: 4.

3 eggs, divided
1 c. sour cream
1/2 c. milk
1/2 c. (1 stick) butter, melted
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. granulated sugar

1. In a medium-sized bowl, beat egg yolks and sour cream until blended. Add milk and butter.

2. In a separate bowl, combine flour, baking powder, baking soda and sugar. Add to cream mixture.

3. In a small bowl, whip egg whites until stiff. With spatula, fold whites into flour mixture until evenly blended.

4. Bake waffles in heated iron until crisp and golden on both sides.

Good served with: Butter and syrup. For desserts, top with whipped cream and serve with strawberries. Recipe may be halved or doubled. If making half, use 2 egg yolks and 2 egg whites.

TIPS: These waffles keep well in the freezer. Make a double batch and freeze half for convenient, fast breakfasts. For best results, never fill waffle iron more than two-thirds full.