Waffles. Need we say more?

I have no idea what is wrong with me this week.  I have been allowing myself a maximum of five to six hours of sleep per night the entire week. All week I have had trouble waking up.  I have been tired, and grumpy.  My normal brainpower has been very impaired and I’ve felt horrible all week.  This morning, with no responsibilities and no expectations, I slept and slept a luxurious sleep that allowed me to wake naturally at a quarter to ten this morning.  Mmmmm.  It felt so good.  My boyfriend was very patient and did not try to wake me up.  But after I dilly dallied browsing a Gourmet magazine and the internet, the pleasant sound of my boyfriend’s guitar gave way to a low rumbling chanting of “pancakes, pancakes, pancakes, pancakes…”   It must be time for the poor guy to be fed.  Time to set to work.

 

I was reading the February issue of Gourmet this morning when I noticed that I put a crimp on a certain page weeks ago when I got it.  The page had four different kinds of breakfast yummies on it.  By some chance of fate, I had sour cream in the house (my boyfriend dislikes sour cream so we don’t use it as a topping for anything, it is usually a rare ingredient in my actual cooking).  The recipe that caught my eye was for Cardamom sour-cream waffles with lingonberry preserves.  I had all of the ingredients except lingonberry preserves.  I do however; have a really exceptional jar of raspberry and cranberry preserves, which I thought should be tart sweet enough to stand in for the berries in the recipe.  I consulted with my boyfriend and he felt adventurous enough to give them a try.

 

The recipe was a hit.  The only problem I had was my normal problem that I can’t seem to make a crispy waffle to save my life.  I’m not sure if it is me, the phase of the moon or my waffle maker but my waffles always come out soft.  I suspect it is the olive oil that I fill my mister with.  I should probably oil the waffle maker with polyunsaturated oil.  But the waffles were sooooo good anyway!

 

Boyfriend:  These are so good.  You won’t forget to write this recipe down, will you?

As I shake my head and chew, I’m thinking: I hope I’ll remember to make these again.

Boyfriend:  Aren’t you going to blog these?  Will you remember to make these?

Chewing, I get up and find the camera.  As I keep thinking, I don’t want to get up, I don’t want to let these get cold, I already blogged a couple of days ago, grrrrr….

 

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Cardamom sour cream waffles

 

Cardamom Sour-Cream Waffles

Adapted from the February issue of Gourmet Magazine

 

1 ½ cups whole-wheat pastry flour

1 ½ tsp baking powder

¾ tsp baking soda

1 tsp ground cardamom

¼ tsp salt

1 cup lowfat milk

1 cup sour cream

1 tsp pure vanilla extract

1 tbsp dark honey

2 large eggs

3 tbsp unsalted butter, melted

 

Serve the waffles with yogurt, maple syrup and preserves (lingonberry if you can find them, if not any tart berry preserves such as raspberry cranberry preserves will do nicely.  You want a good berry flavor to compliment the floral flavor of the cardamom)

Preheat your waffle iron.

 

In a large bowl, combine flour, baking powder, baking soda, cardamom, and salt.  In another bowl, whisk together milk, sour cream, vanilla, honey, eggs and melted butter.  Mix wet ingredients into the dry ingredients until just well combined.  Spray or brush the waffle iron with oil.  Cook waffles according to your waffle iron’s instructions.  Store waffles in a slightly warm oven until all of the waffles are cooked and you are ready to serve them.

     

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