Sour Cream Waffles

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

A traditional dish from Norway called Flotevafler, these were traditionally cooked on special cast-iron waffle irons made by the local blacksmith and embossed with individual patterns. Traditionally served with lingonberry or other tart jam. From Crepes, Waffles & Pancakes! by Kathryn Hawkins.

serves 15
prep time 15 Min
cook time 20 Min
method No-Cook or Other


  •   5
  •   1/2 c
    extra fine sugar, generous (125g)
  •   1 c
    plain flour (125g)
  •   1/2 tsp
    ground cardamom
  •   3/4 c
    sour cream (180ml)
  •   1/2 stick
    unsalted butter, melted, plus extra to serve (60g)
    sour cherry jam, to serve

How To Make

  • 1
    In a large bowl, beat together the eggs and sugar until thick and pale. Sieve in the flour and cardamom, and carefully fold into the whisked eggs together with the sour cream until well incorporated. Gently stir in 1/2 stick (60g) melted butter and set aside for 10 minutes.
  • 2
    Prepare the waffle irons or waffle machine as directed. Ladle about 3 Tbsp batter over each plate, ensuring that the molded surface of the lower plate is covered sufficiently. Close the irons and cook until the waffles are just brown on the outside, about 3 minutes.
  • 3
    Note: these waffles will be softer than those made with a more traditional batter.
  • 4
    When the waffles are ready, remove them with a two-pronged fork or a skewer, taking care not to scratch the non-stick coating. Place on a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the waffle to keep it moist. Continue to make about 15 waffles, stacking the cooked waffles between sheets of parchment until you are ready to serve. Serve warm, drizzled with melted butter and sour cherry jam.