STINE AASLAND "THE WAFFLE QUEEN OF NORWAY"
makes 14 waffles, 7 cups batter
1/2 tsp. salt
4 c. all-purpose flour
2 tsp. ground cardamon
4 c. whole milk
3/4 c. sour cream
12 T. (1 1/2 sticks) butter, melted
Beat eggs and sugar until light and frothy.
In separate bowl, whisk together salt, flour and cardamon.
In another bowl, combine milk and sour cream, whisk until thoroughly mixed.
Add part of dry ingredients to egg/sugar mixture. Then add part of wet ingredients. Alternate until
all are combined. Beat about 3 minutes to make smooth batter.
Beat melted butter slowly into batter. Let the batter rest for at least 15 minutes before making waffles.
Preheat waffle maker. Grease maker and proceed as directed by appliance.
12 inch griddle uses about 1/2 cup batter. If you prefer, make the heart shaped waffles.
The batter can be refrigerated up to 5 days or frozen.