This isn’t your usual waffle recipe. It was given to me by a Nordic god who rents cars along the Sognefjord in Norway. It produces sweet, chewy waffles. The kind you make by the dozen and pile on a plate. The kind you drape a cloth over and find still just-warm when you return from hunting trolls or snow maidens in the stony peaks of the Jotunheim mountains.

Serves 4 (plus whoever drops by the diner).

In a large bowl, sift together:
3 cups plus 3 Tbs flour
2/3 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon

Melt 10 tbs butter and whisk with:
2 1/2 cups milk
2 eggs
1 tsp vanilla extract

Whisk the wet and dry ingredients together and pour the batter by the cup-full onto a hot, greased waffle iron. When they’ve turned a dark golden brown, they’re ready. These waffles are so sweet they don’t need syrup (Marcie would approve of such conservation, I think). Instead, smear them with sour cream and jam and devour them by hand, a whole triangle at a time.