This is such an easy recipe, perfect for a weekend brunch party – or just to treat yourself! Compared to its Belgian and American counterparts, the Norwegian waffle is heart shaped, thin and, soft. For a healthier option, it can be made with no sugar and wholemeal flour. However, it is absolutely best when made with the recipe below – served with fresh berries, jam and creme fraiche or just with the Norwegian speciality ‘brunost’, which is a caramel flavoured goats cheese.
You will need a Norwegian style waffle iron – definitely worth the investment!
R e c i p e
Makes 10-12 waffles.
- 2 medium sized eggs
- 1 dl white sugar
- 2 dl buttermilk or creme fraiche
- 2 ½ dl whole milk
- 350 g plain white flour
- ½ tsp ground cardamom
- 125 g melted unsalted butter
- a pinch of salt to taste
M e t h o d
- Start by mixing together flour, sugar, cardamom and salt in a bowl. Set aside before,
- in another bowl, beat the eggs before stirring in the milk and buttermilk. Add the flour-mix and beat until all is blended.
- Allow the batter to set for at least 15 minutes (you can make it the evening before if you want).
- Whisk in the melted butter before ladding the batter into a preheated waffle iron.
- Fry for the set time, until golden and crisp.
- Serve warm with preferred toppings.
Tip: Waffle making is great when you have left over natural or greek yoghurt, vanilla sauce, cream etc. Just replace it with the buttermilk/milk part of the recipe – and voila!
