From lodge member Judy Kee
Beat eggs with sugar until frothy, in a medium sized bowl.
Stir in extract, sour cream, and milk, and set aside.
In a large bowl, mix flour, salt, baking soda, and baking powder (and cardamom if used.)
Add liquid mixture to dry ingredients a little at a time, until all is blended. Don’t overmix.
Preheat iron with heart shaped grids (but you may use a regular waffle iron).
Spray “Pam” on griddle occasionally to prevent sticking.
Ladle approximately 1/3 cup of batter onto center of griddle.
Bake until light tan (or red light on iron goes out). They should not be crisp.
Serve hot or at room temperature, either plain, with raspberry jam, powdered sugar, lingonberries, or butter and syrup.
Cooking & Baking >