-
1
In a large bowl, thoroughly whisk together the ingredients from eggs through vanilla sugar (this can be done by hand, or in a standing mixer).
-
2
Combine the milk, buttermilk, and water (the water gives them a bit of crispness on the outside. For softer waffles, you can omit it and replace it with milk). Whisk this liquid mixture into the dry ingredients bit by bit to make a smooth batter.
-
3
Let the batter rest at room temperature for at least a half hour, and preferably an hour. Then, whisk in the melted butter and sour cream right before you are ready to cook them. Preheat your waffle iron at this point.
-
4
Cook the batter in a heart waffle iron about 3/4 cup at a time (so that the iron is just full but not overflowing), until each waffle is golden brown (no clue how long this actually takes - I just go by sight, opening the iron and peeking in after a few minutes. Butter the waffle iron as needed during the cooking process. Transfer done waffles to a cooling rack so they don't get soggy. Hopefully at this point, you'll have people hanging out with you in the kitchen chatting with you and snapping up the waffles as soon as they hit the cooling rack.
-
5
Serve in little sets of two to make sandwiches, or as whole rounds, with butter or preserves (and sour cream or whipped cream if you wish). Vafler are by far the best when they're warm and fresh off the waffle iron. But, you can also allow them to cool on a cooling rack, and they keep for a day or two refrigerated and you can reheat them as desired in a toaster oven.
