I need very little excuse to try new jams and the Faye and Jack’s Passionfruit butter was crying out for another taste. The problem with eating it with a spoon straight out of the jar, aside from hygiene, is that before you realise it, you’ve emptied the whole jar. The recipe is from a Vogue forum poster tabs whose Mother, presumably Norwegian, made these for her.
If you’re undecided by the cardamom spice, in that its usually used in curries, please don’t be. It really adds to the flavour of these and will not remind you a jot of a curry. The best part for me about these is the little lumps of sour cream that explode in your mouth when you bite into them. If you do use light sour cream instead of the sumptuous full fat version, be aware that those delicious little lumps of sour cream disappear completely.
My husband adores these and since I have a hate hate relationship with my waffle plate which has relegated it to the “never use unless its end of the world” pile, I make these as small pancakes to an equally satisfying round of compliments.
Norwegian Waffles or Pancakes
- 1 teaspoon ground cardamom or ground ginger (I prefer Cardamom)
- 1 cup sifted plain flour
- 5 large eggs
- 1/2 cup sugar
- 1 cup sour cream
- 1/2 stick butter (2 oz – 63 g.) melted and cooled (I leave this out)
- jam or fruit butter to serve with the waffles
1. In a bowl stir together the cardamom and the flour.
2. In another bowl with an electric mixer beat the eggs with the sugar for 2 to 3 minutes, or until the mixture is thick and pale.
3. Using a spatula stir half the flour mixture into the egg mixture, stir in half the sour cream, and stir in the remaining flour and sour cream. Do not obliterate the sour cream, try to leave lumps of sour cream, they’ll burst lusciously in your mouth as you eat it.
4. Stir in the butter and let batter stand for 10 minutes.
5. Either cook in waffle maker or cook in frypan in small pancake sizes.
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