Norwegian Waffles

Makes 14 (from 7 cups batter).

Note: The batter can be refrigerated for up to 5 days, or frozen. For Scandinavian effect, use a waffler that makes thin, heart-shaped waffles. From “We Love Waffles/ The Heart of Scandinavian Culture,” by Stine Aasland.

• 3 eggs

• 1/2 c. sugar

• 1/2 tsp. salt

• 4 c. unbleached all-purpose flour

• 2 tsp. ground cardamom

• 4 c. whole milk

• 3/4 c. sour cream

• 12 tbsp. (1 1/2 stick) butter, melted


Beat eggs and sugar together until light and frothy.

In a separate bowl, whisk together salt, flour and cardamom.

In another bowl, combine milk and sour cream, and whisk until thoroughly incorporated.

Add part of the dry ingredients to the egg/sugar mixture. Then add part of the wet ingredients. Alternate with more additions until all has been combined. Beat for about 3 minutes to make a smooth batter. Beat melted butter slowly into the batter. Let the batter rest for at least 15 minutes before making waffles.

Preheat waffle maker. Grease waffle maker and proceed with batter as appliance directions specify. (A 12-inch griddle uses about 1/2 cup batter.)