Waffle recipe for traditional sour milk waffles from Norway's biggest baking blog, Det søtte liv. Sour milk waffles are thick and delicious waffles made with sour milk in the dough. The waffles become juicy and resemble "swallows" in consistency.
This is what you need
How to do it
TIP!
You can vary with different types of sour milk - both kefir, Cultura and cultured milk work well. It is also fine to use reduced-fat varieties.
Waffles taste best freshly baked, so there is no point in frying up all the batter if you know that not all the waffles will be eaten. You can store unused waffle batter in the refrigerator for several days. The batter will then thicken, so it must be mixed with a little extra milk or sour milk.
This is what you need
- 100 g butter
- 4 eggs
- 2 dl sugar
- 1 liter sour milk (see tip)
- 2 teaspoons baking soda
- 500 g wheat flour
How to do it
- Melt and cool the butter.
- Whisk the eggs and sugar together with a steel whisk.
- Stir in kefir, baking soda and the melted butter. Then add the wheat flour in a couple of batches, and stir until the waffle batter is thick and smooth.
- Let the dough stand and swell for approx. 30 min. Fry waffles in a waffle iron on medium heat. Feel free to use a little extra butter during frying.
- Served freshly fried with jam and possibly sour cream.
TIP!
You can vary with different types of sour milk - both kefir, Cultura and cultured milk work well. It is also fine to use reduced-fat varieties.
Waffles taste best freshly baked, so there is no point in frying up all the batter if you know that not all the waffles will be eaten. You can store unused waffle batter in the refrigerator for several days. The batter will then thicken, so it must be mixed with a little extra milk or sour milk.
