Buttermilk waffles (Country breakfasts)

14-16 waffles (4 inches)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 eggs, separated
• 2 cups buttermilk
• Two-third cup sour cream
• ½ cupvegetable oïl
• Fresh apricot slices, optional
• Mint leaves, optional

1. In a mixing bowl, combine dry ingrédients.
2. In another bowl, beat egg yolks, add buttermilk, sour cream and oil ; stir in to dry ingrédients just until combined.
3. Beat egg whites until stiff peaks form ; fold into batter.
4. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
5. Garnish with apricots and mint leaves if desired.

BON APPETIT