Anyone who has been to the old gym in Hokksund probably has a relationship with Randi's waffles. She made batter in 10-litre buckets and kept in the freezer until it was to be fried. It was very tempting to stop in for a waffle on the way out, after training. I was lucky enough to get the recipe from her many years ago, and here it is, so now you can make Randi's waffles too.
5 egg
250 g sugar
1/2 l whole milk
1 teaspoon baking powder
1 teaspoon vanilla sugar
750 g wheat flour
250 g butter
1 teaspoon deer antler
1 teaspoon cardamom
Mix all the dry ingredients in a bowl and add a little of the milk at a time. Stir well between each time to get a smooth batter without milk lumps.
Stir in the eggs and add the melted butter. Let the waffle batter swell for a minimum of 1/2 hour. Adjust the batter with a little milk if it is too thick.
Randi's waffles are fried in the waffle iron and served with sour cream and jam or butter and brown cheese.
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