A recipe for traditional sour milk waffles from Norway's biggest baking blog, Det søte liv. Sour milk waffles are thick and delicious waffles made with sour milk in the batter. They turn out moist, with a texture similar to Norwegian «sveler» (griddle cakes).

How to make sour milk waffles

1. Melt the butter
   Melt the butter and leave it to cool.
2. Whisk eggs and sugar
   Whisk the eggs and sugar together with a balloon whisk.
3. Make the batter
   Stir in the sour milk, baking soda and the melted butter. Then add the wheat flour in a couple of batches and stir until the batter is thick and smooth.
4. Rest and cook
   Leave the batter to stand and swell for approx. 30 minutes. Cook the waffles in a waffle iron on medium heat. Feel free to use a little extra butter while cooking.
5. Serve
   Serve freshly cooked with jam and, if you like, sour cream.

Tips:

• You can vary with different types of sour milk – kefir, Cultura and cultured milk all work well. Reduced-fat varieties are fine too.
• Waffles taste best freshly cooked, so there's no need to cook all the batter if you know not all the waffles will be eaten. Unused batter keeps in the fridge for several days. It will thicken, so thin it with a little extra milk or sour milk.