Waffles with Raspberries and Cream

Preheat waffle iron or pan.

In a large bowl, beat the egg whites until stiff peaks form. Set aside.

In a large bowl, beat the egg yolks with a whisk. Beat in the milk, butter and sour cream. In a separate bowl or over a sheet of waxed paper, sift the dry ingredients together. Add the dry ingredients to the wet ingredients and beat until just blended. Using a rubber spatula, gently fold in the egg whites.

Coat the hot waffle iron with non-stick cooking spray. Pour batter into each waffle mold. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 4 minutes. Repeat process until all the batter is gone.

For Whipped Cream:

Chill a metal or glass bowl in the freezer.

Add whipping cream to the chilled bowl. Beat cream on high speed until it begins to thicken. Add sugar, and vanilla. Continue beating until stiff peaks form.