I’m going to make my dad’s incredible waffles tonight, but there was no buttermilk available at Aldi. No prob! Buttermilk is overpriced and usually goes bad before you use all of it unless you’re making pancakes for the entire football team, so this quickie solution is great to know about:
Add a tablespoon of lemon juice or vinegar to a cup of regular milk. Leave it to sit for 5-10 minutes. It will clump up or curdle a bit, but that’s fine. Now add it to your recipe and whisk. No-waste buttermilk!
I’m topping tonight’s waffles with maple syrup and butter, because I’m in a homestyle mood, but any slightly tart preserve will also pair beautifully with this sweet and tangy batter. The cardamom goes with so many fruits. If you find pear preserves, try them with this recipe, or any cardamom-forward recipe. It’s like apples and cinnamon, but just a bit more interesting.
Better yet, serve these waffles with an assortment of toppings and fillings. Lingonberry if you’re brave, blueberry or blackberry for the less adventurous, and of course the three creams; whipped, ice, and sour. A dollop of any of these makes this recipe just perfect.
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.