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Crispy Norwegian Waffles
Sour cream is the secret to these traditional Norwegian waffles, giving the interior a tender, slightly tangy crumb that pairs perfectly with a hint of warm cinnamon. You'll love how the rich batter of milk and melted butter cooks up crisp on the outside while staying impossibly soft within. They're a fantastic change of pace from standard diner-style breakfasts, bringing a cozy, comforting vibe to your morning routine.
Ingredients
- 4 eggs, large
- 1/2 cup of sugar, granulated
- 1 cup of milk, 2%
- 1 cup of sour cream, reduced fat
- 2 cups of flour, all-purpose
- 2 tsp. of baking powder, low sodium
- 1 stick of melted butter, unsalted
- 1/2 tsp. of cinnamon, ground
Instructions
- 1Preheat your waffle iron. Crack the eggs into a medium bowl, add the granulated sugar, and whisk until smooth.
- 2Pour in the reduced-fat sour cream and milk, whisking until the mixture is completely combined.
- 3Add the all-purpose flour, ground cinnamon, and baking powder. Mix gently until just incorporated. Don't overmix, or the waffles will turn out tough.
- 4Stir in the melted unsalted butter. Pour the batter into the hot waffle iron and cook for 3 to 4 minutes until the waffles are golden brown. Remove the cooked waffles and serve warm.
Notes
- Equipment: Traditional Norwegian waffle irons make a thinner, heart-shaped waffle, but any standard waffle iron works perfectly.
- Storage: Keep leftover waffles in the fridge for up to 3 days in an airtight container.
- Reheat: Pop them in the toaster to restore their crispy exterior.
Recipe Details
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