Norwegian Waffles with Sour Cream and Lingonberry Jam
Sweet, buttery, delicate, with a hint of vanilla and cardamom, these beautiful, heart shaped Norwegian Waffles make an ideal breakfast, and are also delicious for afternoon tea or even dessert.
Ingredients
For the waffles -
- 60g unsalted butter, melted
- 150g plain/all-purpose flour
- 45g/3 tablespoons caster sugar
- 3g/⅔ teaspoon baking powder
- heaped ⅛ teaspoon fine salt
- ¼ plus ⅛ teaspoon cardamom
- ¾ teaspoon vanilla extract
- 240ml milk
- 3 eggs
- neutral flavoured oil - to grease the waffle iron
Serving options -
- wild lingonberry jam or your favourite flavour
- blackberry and blueberry compote or your favourite fruit
- fresh fruit
- sour cream
- natural yoghurt
- caster sugar and lemon juice
- Brunost - Norwegian Brown Cheese (See Recipe Notes)
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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NB You need to start making the batter at least one hour before you want to cook the waffles.
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Make the waffle batter - melt the butter, either in the microwave, or in a small saucepan. Set aside to cool whilst you prepare the rest of the batter.
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Weigh the dry ingredients into a mixing bowl and stir to mix – flour, caster sugar, baking powder, salt and cardamom.
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Add the milk and vanilla to the dry ingredients, and beat with a balloon whisk to combine.
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Add the eggs, one at a time, mixing until combined.
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Finally, mix in the melted butter.
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Leave the batter to bloom/rest for 1 hour before making the waffles.
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Cook the waffles - if you have a waffle iron, follow its instructions. This is how I make mine:
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Oil the top and base of the waffle iron with a neutral flavoured oil and heat.
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When the waffle iron is hot and ready, pour in a thin layer of batter. For my waffle maker I use ¼ cup/60ml of batter. It should just cover the base but with some of the base poking through the batter. The batter will expand a little as it cooks.
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Close the waffle iron and cook the waffle until it is golden and lightly caramelised in places. This should only take a few minutes.
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Carefully remove the waffle from the waffle iron. Bring the iron back up to cooking temperature, add more oil, if necessary, and continue to cook the remainder of the batter.
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The waffles can be eaten fresh and warm from the waffle maker, but they are also delicious served at room temperature.
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Sprinkle with caster sugar, and serve with your choice of serving options.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- microwave safe bowl or small saucepan
- Norwegian waffle iron or frying pan
- mixing bowl and balloon whisk
What is Brunost?
Brunost, literally translated as ‘whey cheese’, is made from the water left over from the whey of goat’s milk. This is boiled down until it is thick and gloopy and set into squares. The natural sugars in the whey water caramelise as it is reduced, giving Brunost its distinctive caramel flavour and colour.
Brunost can be eaten at any time of the day and for any meal. Whilst it is exceptionally popular and an iconic national food, it has been compared to marmite, in as much as, you really love it, or you really don’t!
What is the difference between Norwegian waffles and the waffles we are more accustomed to eating?
Norwegian waffles are cooked in a specific waffle iron, or more likely an electric version, these days, to create a very distinctive heart shaped waffle. They are much thinner than the thick rectangular waffles, we are more accustomed to – indeed they are rather like the child of French crêpes and Belgian waffles.
You can also cook them in a frying pan!
If you really want to try these, and don’t have the necessary waffle iron, you can fry them in a frying pan, just like pancakes. They are still delicious, but you do miss the extra caramelisation you get from the indentations. However, finish with some delicious toppings and you will still have a wonderful plate of food.