Wednesday, September 4, 2013

Norwegian Lemon Waffles

A sweet treat

These are delicious, but heavy, waffles. They make a great breakfast when you're in the mood for something sweet and filling. They tend to be a little dry to eat alone, so I added the lemon syrup. You could also eat them with sweetened cream, I suppose, but I prefer them with the whipped cream. At any rate, these melt in your mouth treats are an infrequently made but ever popular favorite at my place.


Norwegian Lemon Waffles
5 eggs
1/4 cup sugar
1 cup flour
Lemon juice freshly squeezed from 1 lemon, or 2-3 tablespoons
Grated lemon peel from 1 lemon (or 1 tablespoon dried peel)
1 cup sour cream
2 tablespoons butter
Butter, Whipped cream, lemon syrup topping
Beat eggs and sugar until thick and fluffy. Add flour, mix thoroughly. Stir in sour cream, butter and lemon juice. Heat waffle iron. Pour thin layer of batter over entire iron (some waffle recipes expand/fill in “empty” areas; this one does not). Cook until waffle iron signals that it is finished (about 1 minute). Serve hot, topped with a small dab of butter, whipped cream and lemon syrup (recipe found here). Makes 12 waffles.

The "trick" to these is whipping the eggs thoroughly. You'll want to use an electric mixer, otherwise you will be there for awhile. Combine the sugar and eggs, and beat until they are thick and fluffy.

Beat in flour.

Mix in butter, lemon peel and juice.

Finally, add sour cream.

Your mix is ready. On an electric waffle iron, like I have, follow the directions, cooking for about 1 minute (until golden brown in color). If your iron is anything like mine, a signal light will let you know when they're done cooking.

Top with a small pat of butter (~1/2 teaspoon) and whipped cream. Drizzle in lemon waffle syrup (recipe here) and enjoy.

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