小豆蔻Sour-Cream Waffles

Wow, really delicious. One of the best waffle recipes I've ever made. I made exactly as directed and I think it made about 8 waffles.

• rahappygirl

• Houston, TX

• 11/21/2016

This did nothing for us and I found myself the only one able to finish them. I used a teaspoon of decorticated cardamom and the spice's flavor--which I usually like--was almost overwhelming, but mainly we didn't like the bland, uniform texture. Probably it would be better with some whole wheat or other flour added. Sadly, the worst waffles I've made in a while.

• johnpicker

• San Francisco

• 5/5/2014

Good not great - especially if you like a crispy outside/chewy inside kind of waffle. My nephew called them "floppy":( I did however like the cardamom flavor and the kitchen smelled wonderful! I may experiment with these a bit more, perhaps folding in an egg white or 2 would help give a little crunch.

• jenncc

• Los Angeles

• 1/8/2012

Delicious! I made with half whole wheat flour and used buttermilk instead of sour cream. Double this--they go fast!

• Anonymous

• Brooklyn, NY

• 5/8/2011

I've made this a few times with yogurt and fooled around with different type flours, added flax ect.. My kids did not like the cardamom, so I've used cinnamon instead. Also, olive oil, not butter - I'm trying to perfect a healthier waffle. Very moist, not really crispy, but very tasty. Never any left over, I think because the kids like them softer.

• Anonymous

• Oakland CA

• 2/3/2011

i have made these 2x in the past week. so moist and fluffy. for whatever reason i can never make good pancakes, now i don't have to!

• lily_lmft

• CT

• 1/2/2011

We just had these for brakfast. I liked the hint of cardamom. Used yogurt for the sour cream. We subbed a half cup of whole wheat flour for the white and upped the milk and honey by a bit to compensate. Served with sliced strawberries and apriums along with maple syrup. Will definitely make again.

• mmjoseph

• tacoma, wa

• 6/27/2010

Wonderful recipie. The cardamom makes them unusual but not too weird for my 3 year old. My wife loved them for Mother's Day, which scored major points for me. Prepped in advance and then I set the batter in the refrigerator for an hour, which made things even easier.

• drsam

• Philadelphia, PA

• 5/10/2010

A very good, basic waffle recipe. The waffles came out light and fluffy. Great with plain old maple syrup but you could use any topping you wanted. Whether or not to double or triple the cardamom as some reviewers have said is purely an individual decision. I used a half teaspoon and it was just right for me. Our three little girls raved and so did Daddy! We'll make it again for sure.

• Anonymous

• wyoming

• 5/2/2010

good waffles. would be best for folks who do not like their waffles sweet and like cardamom.

• tri140

• oakland, ca

• 6/3/2009

Made this as written with the 2x cardamom, which still wasn't overwhelming. My waffle maker died while making these so I ended up making them into pancakes instead. They were very good, but dense. Nice to know that the recipe was flexible to use another way.

• russg140

• Hudson, NY

• 4/18/2009

I was out of cardamom, so I subbed in cinnamon and they were still yummy!

• lunasgurl

• mountain view, ca

• 10/21/2008

Great recipe; simple and delicious. Definitely double the cardamom!

• Anonymous

• Schnecksville, PA

• 6/26/2008

I doubled the cardamom and substituted 2% greek yogurt (Fage brand) for the sour cream. I also added 1 juice orange worth of fresh juice and about a teaspoon or so of contriau (sp?) to add some orange flavor. I served them with powdered sugar and creme fraiche. They were quite good. I'll make them again.

• akalish

• New York, NY

• 6/3/2008

These were pretty good. I liked the whisper of cardamom, and I liked the fact it wasn't overpowering. We didn't have lingonberry preserves on hand, so regular maple syrup (real, of course) did in a pinch. It wasn't my favorite breakfast, but tasty.

• Anonymous

• Vermont

• 3/16/2008