Finn Gurholt, owner and chef of Finn's Cafe, recently won the award for Best Breakfast from Salt Lake Magazine's dining awards.
These waffles have a different very distinct taste. I really enjoyed them.
Here's what you need:
6 eggs1 c Sugar
1/4 c Sour Cream
1 c Flour
1/8 t Nutmeg1/8 t Cardamom (Heads up, this is expensive! I found it for $10-$14 per bottle. I couldn't resist though!)
1/8 t Dried Ginger (I love ginger)
Mix 6 eggs and 1 cup of sugar. Whip until firm peaks are formed. I used my Kitchen Aid. I turned it on and walked away for several minutes. When the peaks are formed blend in 1/4 cups of sour cream.
Add 1 cup flour and 1/8 teaspoon each of nutmeg, cardamom and dried ginger; fold in until thoroughly mixed. Chill the batter for at least an hour.
|I'm not loyal to any one spice brand!|
Preheat waffle iron and lightly coat with cooking spray-Pam. Pour in batter. Cook until golden brown. Ours weren't exactly golden, but we didn't want them crunchy.
Now trust me on this. It sounds weird if you've never done it. I was skeptical. Top the waffles with sour cream! Doesn't that sound awful? It's not. Trust me. Try it once. The recipe said that traditionally these waffles are topped with sour cream and ligonberries (found at IKEA). We didn't have ligonberries so we used raspberry jam. It was so good.