Today is the 17th of May, otherwise known as Norwegian Independence Day or Constitution Day. Whatever you choose to call it, it’s the perfect day to have waffles for dinner.
And not just any waffles, but my dad’s incomparable recipe for Sour Cream Cardamom Waffles. I promise you’ve never eaten anything this light and fluffy before. They’re so good, they taste great plain, cold, days later.
As my dad would tell me, “do not skip any directions or you’ll screw it up.”
These Norwegian waffles are soft and sweet and freeze well. Make them!
Norwegian Sour Cream Waffles ala My Dad
1/4 c butter
1 c flour
2-4 T sugar
1t baking soda
1 t ground cardamom
1/2 t salt
1 c sour cream
1 c buttermilk
Melt butter, set aside.
Sift dry ingredients together and set aside.
Beat egg yolks until thick and lemony.
Gradually add melted butter.
Add sour cream and buttermilk and beat well.
Gradually add liquid to dry. Mix only until smooth.
Beat egg whites until soft peaks form. Fold into batter. Do not overmix.
Follow directions for your particular waffle iron, going for a fairly light bake. These are not crispy waffles!
Serve with lingonberries if you are a weirdo who likes extremely tart fruit. Serve with butter and whipped cream or ice cream if you are a normal person.