Want a great breakfast on Sunday morning without too much bother? Dust off your waffle irons, everyone! This is one not to miss!
These waffles are light with buttermilk, perfumed with cardamom and taste heavenly!
All it takes is a bowl and a whisk. Not madly beating egg whites to stiff peaks or waiting around for the batter to take a “rest”. Just get straight into it and share them with someone who will thank you for it!
Buttermilk Cardamom Waffles – A Baker’s Odyssey by Greg Patent
2 cups plain flour
1 teaspoon baking soda
1/2 cup castor sugar
1 to 2 teaspoons freshly ground cardamom
4 large eggs
2 cup buttermilk
60g unsalted butter, melted
Preheat the waffle iron
On a sheet of baking paper sift flour, baking soda, salt, castor sugar and cardamom. In a large bowl whisk together the eggs and buttermilk. Pick up the paper on top opposite sides, pour into the egg mixture and whisk gently until just combined. Fold in the melted butter. Like muffins, don’t over mix!
Follow the instructions for your waffle iron to make the waffles.
It might take a couple of times to get the correct amount of mixture for each waffle – it did for me.
Stack up your waffles and bring them to the table with your choice of toppings.
These Norwegian waffles are traditionally topped with sour cream and fruit or jam. Nothing wrong with icecream and syrup, though!