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sour cream & spice waffles

June 22, 2010

I remember a Summer, not so long ago, when a German wandered into our bundle of friends. He was on a one year trip, in between something-or-other, and had decided to spend three weeks in Sydney.

We dubbed him “German”. Or, rather, I dubbed him German (for there were too many Davids around as it was) and took him along to the beach, and the mountains, and showed him what a whole, raw chicken looked like for the very first time in his twenty-something-year-old life.

Six months later, as the cold set in, he was still with us (and would keep reappearing for the better part of the year, with intermittent trips around the place and a visa renewal in Thailand).

And every time I think of how ridiculously cold it’s getting around here (and how much colder it’s about to get), I think of him, swanning around in a cotton tee and a pair of shorts in ten degree weather, asking if we could go to the beach on account of the beautiful weather.

It was German that I popped into my mind when I was sitting in a cab back home from the office, one cold, late night, as the cab driver turned to me and said, “It’s Winter, you know.”

As I nodded my agreement, he continued “No really. All the Australians, they think winter starts on the first of June, but really it starts tonight. Longest night of the year. Nights will get shorter now that Winter has started.”

So, Winter.

Cold days and colder nights.

Increased appetites. For warmth. For doughy, delicious, stomach-roll-forming breakfasts. Hot breakfasts. Breakfasts that start at half-past-ten on a Saturday morning and stretch to midday.

And waffles. Always waffles. And especially these waffles, with their comforting tang and subtle spice.

Delicious.

sour cream & spice waffles

(a modified recipe by shez, with brilliance borrowed from the food network’s “waffle of insane greatness”, courtesy molly of orangette)

you will need:

¾ cup all-purpose flour
¼ cup cornflour
½ tsp baking powder
¼ tsp baking soda
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp table salt
2 tsp sugar
½ cup milk
½ cup sour cream
1/3 cup vegetable oil
1 large egg, lightly beaten

how to do it:

1. Toss all of the dry ingredients into a bowl and whisk briefly until they form a beige, uniformly coloured mass of powder. Imagine you are at the snow. I hear powder is the best kind of snow. (Though possibly not beige powder.)

2. Dump the remaining ingredients in the bowl and mix until you have a uniform batter. It will be gloopy like pancake batter is gloopy. But also a little bit bubbly because of the baking powder & baking soda.

3. Let the batter rest for at least half an hour (though not too long, or you’ll be hungry). Perhaps you can see to your hair. Nobody likes an unkempt head of hair (or, at least, this is what my mother tells me when she sees me leaving in the mornings).

4. Heat your waffle iron to the hotter side of medium – I used a 5/7 for best results, and dump a ladleful into the middle. Close the iron and let it cook until golden brown. (You won’t need to oil your waffle iron for this recipe, the cooked waffle will lift right off with a bit of a poke).

5. Lather, rinse, repeat. And by that, I mean: place your cooked waffles on a plate lined with a paper towel and under a tea towel, with a paper towel between each to stop them from getting soggy. You’ll make about six. And then you’ll eat about six. Between a few of you. Cos that would be a little gluttonous otherwise, no?


  • #1
    June 22nd, 2010

    oh these look great i want a waffle machine now!! 🙂

  • #2
    June 23rd, 2010

    *cries* i still don’t have a waffle maker!

  • #3
    June 23rd, 2010

    I really like your heart shaped waffle iron. Those waffles look so cute and delicious.

  • #4
    June 23rd, 2010

    So pretty these are 🙂 I don’t really quite understand the cab driver… if the nights are getting shorter, surely it means we’re heading towards spring?

  • #5
    June 23rd, 2010

    Ohhh man I’ve been craving waffles all winter! And you have that awesome waffle iron that they use for pandan waffles at vietnamese stores. Love!

  • #6
    June 23rd, 2010

    I don’t need any more appliances, but I rEaLLY want that waffle maker. And can you come round and make some waffles for me?

  • #7
    June 23rd, 2010

    Great looking waffles. Great way to start a lazy Saturday.

  • #8
    June 23rd, 2010

    Mmm me likey spices and waffles are an everyseason food *nods*

  • #9
    June 23rd, 2010

    need a waffle maker. maybe mum can get me one for my bday!

  • #10
    June 24th, 2010

    Waffles! I think the favourite line of your recipe for me is, “Let the batter rest for at least half an hour (though not too long, or you’ll be hungry).” Such wise advice =D

Shez