In a large bowl, whisk the Large eggs and Granulated sugar together until pale and slightly frothy.
In a separate bowl, whisk together the All-purpose flour, Baking powder, Fine salt and Ground cardamom so the dry ingredients are evenly combined.
Warm the Whole milk gently (just to lukewarm) and whisk in the Sour cream until the mixture is smooth and homogenous.
Melt the Unsalted butter and let it cool slightly, then stir it into the milk–sour cream mixture.
Pour the wet ingredients into the bowl with the egg-and-sugar and fold in the dry ingredients until you have a smooth batter; avoid overmixing. Let the batter rest for 10–15 minutes to relax the gluten and thicken slightly.
Preheat your waffle iron according to the manufacturer’s instructions and brush or spray the plates with Butter to prevent sticking.
Ladle or spoon batter onto the hot iron and cook the vafler until golden brown and crisp at the edges (time will vary by iron). Remove and keep warm on a rack so they stay crisp.
Serve the waffles warm, spread with Strawberry jam, a dollop of extra sour cream if you like, and thin slices or shavings of Brunost for a classic, sweet-and-savory finish.
