Recipe: Egg Cakes

Ingredients:

Instructions:

1. In a mixing bowl, combine flour, eggs, sugar, and milk.
2. Use an egg beater to whisk the mixture until light and frothy.
3. Heat a greased pan over medium heat.
4. Pour a portion of the batter into the pan, tilting to spread evenly.
5. Cook until golden brown on one side, then flip and cook the other side.
6. Serve hot, buttered, and rolled, with a side of maple syrup for dipping.

Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).

The third in this series of waffle posts (see previous posts on Best Waffles and Hard Waffles) is Krum Kake (pronounced "KROOM kah-kah"). It is a beloved Norwegian treat that combines artistry and deliciousness. Translating to "bent cake," Krum Kake is baked on a special decorative waffle iron and then carefully rolled around a wooden cone to form a delicate, crisp cone as it cools.

These ornate, thin wafers are perfect on their own as a rich cookie but transform into something extraordinary when filled with whipped cream or homemade ice cream. A staple of Norwegian dessert tables, Krum Kake is both beautiful and delicious.

Instructions:

1. In a bowl, cream the butter and sugar together until light and fluffy.
   
   
2. Add eggs one at a time, mixing thoroughly after each addition.
   
   
3. Stir in the flour and vanilla extract, mixing until smooth.
   
   
4. Add the cardamom or your preferred flavoring, and mix well. Gradually add water until the batter reaches a thick, creamy consistency.
   
   
5. Preheat the Krum Kake iron according to its instructions.
   
   
6. Spoon a small amount of batter onto the iron and cook until golden brown.
   
   
7. Remove the cooked Krum Kake and quickly roll it around a wooden cone while it’s still warm. Slip off the cone and let it cool.
   
   
8. Store in an airtight container in a cool, dry place.

Despite my efforts, I've yet to find a recipe quite like the one my grandmother used, and I'm curious if anyone else has a tradition involving Hard Waffles. Have you encountered this recipe under a different name? If so, please share!

This cherished recipe is written in my maternal grandmother’s own handwriting.

Instructions:

1. In a bowl, combine the sour milk (or cream), butter, eggs, and sugar.
   
   
2. Add the baking soda, baking powder, and salt, mixing well.
   
   
3. Gradually add flour until the dough reaches a workable consistency. The dough should be firm enough to roll out.
   
   
4. Preheat your waffle iron. Roll out the dough and bake in the heated waffle iron until golden brown and crisp.
   
   
5. Allow the waffles to cool.

Instructions: