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Waffle cookies in the form of gas

Stovetop Waffle Cookies (Soviet-Style Iron)

These cookies come straight out of my Soviet childhood. Back then, nearly every household had a cast-iron stovetop mold and made these little waffle cookies at home. They come together fast and easy, you get a big batch, and they always save the day when you want something to go with your tea and just don't feel like running to the store.

Lyalich

Recipe author

Composition / ingredients

Servings:

Flour

200

Baking soda

0.5

Eggs

Sour cream

125

Sugar

100

Vanillin

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 12 % 7 g

Carbohydrates 74 % 43 g

273 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 40 min

Step 1:

First, let me show you the mold we'll use to make these cookies. Honestly, I don't even know how old it is, but I do know it cost 4 rubles back in the day. If you look closely, the price is still stamped on the lid.
Step 2:

They came in all different sizes and patterns. I remember molds with hearts, triangles with little holes, and ones like mine with a double pattern. These days you can find similar molds in stores or online, though I can't vouch for how well the new ones are made. The old ones were built to last a lifetime.
Step 3:

Start by gathering all the ingredients you'll need to make the cookies.
Step 4:

Crack the eggs into a bowl, add the sugar, and beat until light and fluffy. You can use a mixer on medium speed or just whisk it by hand.
Step 5:

In a separate bowl, add a little of the sour cream, sprinkle in the baking soda, and stir. The mixture will start to grow, which means the soda is activating. From here on, you'll want to work quickly.
Step 6:

To the beaten eggs, add the vegetable oil, the remaining sour cream, and the sour cream with the baking soda. Stir until smooth.
Step 7:

Sift the flour through a fine-mesh sieve into the egg mixture and stir quickly. The batter should be about the consistency of thick sour cream and free of lumps. If you scoop some onto a spoon and tilt it, the batter should slowly slide off.
Step 8:

Grease both halves of the cookie mold with oil, close it, and set it on the stovetop burner. Heat the mold well on both sides over medium heat. Open the top half and drop batter into each cavity. For my mold, one teaspoon per cavity is just right, but adjust to fit yours. Close the top half over the batter and cook the cookies over low heat on both sides until done.
Step 9:

This takes about 3 to 4 minutes per side, and it helps to flip the mold a couple of times so the cookies cook evenly. Then take the mold off the heat, open it, and transfer the cookies to a plate. Reheat the mold and bake the rest of the batter in batches. Usually you only need to grease the mold once, but that depends on how well-seasoned yours is.
Step 10:

Let the cookies cool completely, then serve.
Step 11:

Enjoy!

These waffle cookies are great with tea or coffee, but they're especially good with a glass of milk. You can dip them in fruit syrup or drizzle them with melted chocolate.