On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Cardamom Waffles

 
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  • 2 cups all purpose flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp cardamom
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cups warm milk
  • 6 tbsp butter, melted
  • 1 tsp vanilla extract

The  age old breakfast question…”waffles or pancakes?” is, objectively, difficult to answer. However, this herb-y twist on the traditional waffle is plate lickingly good. So good, that even a pancake person would consider conversion.

Start by preheating a waffle iron.

In a large bowl combine the flour, sugar, baking powder, cardamom, and salt and whisk to combine.

In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.

Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. 

Serve with maple syrup and fresh berries.

 
TableOn Sunday