| Sour Cream Waffles |
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Melt and set aside to cool
1/4 cup butter.
Sift together into large bowl:
1 c. sifted flour
2 tbsp. sugar
1 tsp. baking soda
1 tsp. cardamom
1/2 tsp. salt |
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| Instructions |
| Set aside. Beat until thick and lemon colored 2 egg yolks. Add the melted butter. Add gradually 1 cup thick sour cream and 1 cup buttermilk. Continue to beat until well blended. Add liquid mixture all at once to dry ingredients; mix only until smooth. Beat until rounded peaks are formed 2 egg whites. Spread beaten egg whites over the batter and gently fold together. Unless temperature is automatically shown on baker, test. It is hot enough for baking when a drop of water "sputters". Pour batter onto baker. Bake until steaming stops (about 5 minutes). Place waffles on clean towel and cover with another towel. Serve cold with butter or jelly. Makes about 8 round waffles.
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