Tuesday, November 4, 2014

Norweigen Waffles: The Good Enough To Eat Breakfast Cookbook

Breakfast is a staple meal for us. We love weekends with big breakfasts or Tuesday night pancake nights. For this recipe you need a couple of ingredients you may not have on hand but will be worth the purchase.
Cardamom reminds me of pine needles. I about died when I saw how much this spice was but this is only my 2nd jar in my life time. I use it sparingly but what a wonderful addition.

Shredded Granny Smith apples. I never have Granny Smith on hand because the girls won't eat them but what a great texture they add to these waffles.

Whipping up the egg whites makes for a very tender waffle.

Cutting in the butter with a figure 8 motion just until blended.

Brush butter on your griddle so these will not stick.

Norwegian Waffles

1 cup all purpose flour
2 tea baking powder
1 tea baking soda
1/2 tea cardamom (original recipe calls for 1 1/2 tea)
1/4 tea salt
1 tea cinnamon (original recipe does not use cinnamon)
Mix dry ingredients together.
3 eggs (separated)
1/3 cup sugar
2 cup sour cream
1 Granny Smith apple, grated
3 Tb melted butter
Whisk 3 egg yolks, sugar, sour cream, and grated apple together.
Combine with dry ingredients and blend well.
Drizzle butter into batter and cut it in with a folk.
Whip egg whites until soft peaks form and then add to batter. Fold with rubber spatula in figure 8 motion.
Cook on preheated iron. "In Norway these waffles are served with Lingonberry jam." pg 60

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