Norwegian Waffles

Instructions

1. Prepare the batter
   In a large bowl, beat the eggs and sugar until light and fluffy, about 3 minutes. Add the vanilla extract, ground cardamom, and salt, then mix well to combine.
2. Add dry ingredients
   In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the egg mixture, stirring just until combined. Do not overmix.
3. Incorporate the wet ingredients
   Fold in the sour cream, melted butter, and milk until the batter is smooth. The consistency should be thick but pourable. If the batter seems too thick, add a tablespoon of milk at a time until you reach the desired consistency.
4. Rest the batter
   Allow the batter to rest for 10 minutes. This helps the flour absorb the liquid ingredients and results in more tender waffles.
5. Heat the waffle iron
   Preheat your heart-shaped waffle iron until it's hot. Lightly brush both surfaces with butter to prevent sticking.
6. Cook the waffles
   Pour about 1/3 cup of batter onto the center of the preheated waffle iron (the exact amount will depend on your waffle iron size). Close the lid and cook for 2-3 minutes until the waffle is golden brown and crisp on the outside.
7. Keep waffles warm
   Transfer the cooked waffles to a wire rack in a 200°F (95°C) oven to keep warm while you cook the remaining batter. Avoid stacking them directly on top of each other to maintain their crispness.
8. Serve
   Serve the waffles warm with traditional toppings such as lingonberry or strawberry jam, a dollop of sour cream, or simply with a dusting of powdered sugar. Norwegians often fold these thin waffles in half or quarters before eating.