All waffles = good waffles. Yeasted cardamom waffles = light, fluffy, earthy, with a slight yeasty tang.
I’m not a fan of sugary breakfasts, as a rule of thumb. However, a yeasted cardamom waffle hits the spot. The tang from the yeast reduces the sugariness added in by the syrup and fruit. Plus the cardamom gives it a little warm earthy pop. It also doesn’t hurt that these are really easy to make.
There’s only so much you can say about a waffle. I suppose I could talk about how this is an ancient family recipe, handed down from deathbed to deathbed, cooked in the golden glow of hearts and souls. However, that would be a massive crock of poo. It’s a recipe for yeasted waffles. The only things Punjabis pass down generation after generation is the love for frivolity and high cholesterol. Not clear why that made me crave reshmi kebabs….maybe it’s my subconscious telling me that ab day is overrated and the only 6 pack I need in my life is a pack of 6 kebabs. Let’s be honest, that’s not really the worst idea in the world.
No real pitfalls or hurdles to watch for in this recipe, it’s incredibly straight forward. The only thing I would warn you about is that if you’re not going to use the batter immediately – let it rise in the fridge overnight, otherwise it’ll rise and collapse on you. Otherwise…happy waffling my pretties.