This recipe comes from the Culinary Arts Institute's Cooking Magic Series, The Scandinavian Cookbook. In Norway these tender waffles are served in the afternoon at the sociable coffee hour. Baked in an iron with heart-shaped sections, they are served cold, as if they were cake, and are accompanied by fruit preserve or tissue-thin slices of Norwegian goat cheese. NORWEGIAN SOUR CREAM WAFFLES Heat waffle baker, (iron), while preparing waffle batter. 1/4 cup butter 1 cup sifted flour 2 Tablespoons sugar 1 teaspoon baking soda 1 teaspoon cardamom 1/2 teaspoon salt 2 egg yolks 1 cup thick sour cream 1 cup buttermilk 2 egg whites Butter Melt butter and set aside to cool. Sift flour, sugar, baking soda, cardamom and salt into a large bowl. Set aside. Beat egg yolks until thick and lemon-colored. Add the melted butter gradually along with the sour cream and buttermilk. Continue to beat until well blended. Add liquid mixture all at one time to dry ingredients; mix only until batter is smooth. Beat egg whites until rounded peaks are formed. Spread the beaten egg whites over the batter and gently fold together. Unless the temperature is automatically shown on waffle baker, test baker; it is hot enough for baking when drops of water sprinkled on the surface "sputter". Pour batter into the center of waffle baker. It is wise to experiment to find out the exact amount of batter your baker will hold; use that same measurement(spoonfuls or cupfuls) in future waffle baking. Lower cover and allow waffle to bake according to manufacturer's directions, or until steaming stops (about 5 minutes). Do not raise cover during baking period. When steaming stops, lift cover and loosen waffle with a fork. Set waffles aside on a clean towel. As each waffle is baked pile on previous waffles to keep soft. Serve waffles cold. Spread with butter. If desired, serve with lingonberry preserves or jam. Makes about 4 waffles.
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