randis vafler

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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