Silvia’s Norwegian Waffles
Norwegian waffles are an afternoon institution and they’re the prettiest waffles around: a fan of Scandinavian hearts topped with jam and sour cream. Oh, and brown cheese!
I’d already eaten a couple of Norwegian waffles in Oslo, so when beautiful Silvia (blogger at Heart My Backpack) invited us to stay with her in Rauland, I was keen to see if she had a recipe.
Silvia’s recipe was handed down by her grandmother. Just like my many pancake recipes, it’s in her head rather than written down on paper: made by eye instead of perfectly measured out ingredients.
We set to work weighing everything as we made them, in the kitchen of her grandmother’s gorgeous cabin in the Telemark mountains. The kitchen window looks out over a snow-covered hillside dotted with pretty cabins, it felt like the perfect location to make these waffles.
Norwegian waffles are one of those recipes where everyone has their own favourite version, Silvia’s are flavoured with cardamom and this makes them taste so Scandinavian to me, and it they taste so heavenly with a dollop of sour cream.
In Norway waffles are often additionally topped with a few slivers of brown cheese which is pretty damn delicious stuff – you know if you cook condensed milk in the tin and it darkens and turns all caramel-ly? Well brown cheese is a bit like a solid version of this.
You are going to need a waffle iron, or waffle maker, for this recipe and it needs to be a shallow one rather than the deep style.
Silvia has a waffle maker and we cooked the waffles in the sun-drenched sunroom (better light for photography – oh, how I love working with another blogger!).
Silvia’s Norwegian Waffles
Makes 8 full waffles.
- 150 g plain flour
- 1 tsp baking powder
- 2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- pinch of salt
- 50g caster sugar
- 1/2 tsp vanilla extract
- 3 free-range eggs
- 3 tbsp sour cream
- 50 g melted butter + extra to grease
- 300 ml milk
Sift all the dry ingredients into a mixing bowl. Add the eggs, vanilla extract, sour cream and melted butter and beat with a whisk, adding the milk a bit at a time.
Keep adding the milk until you have a fairly thin batter – it should flood easily. Add more milk if needed.
Leave to rest for a few minutes while you warm up the waffle iron/maker.
Use a brush to grease the waffle iron/maker with butter.
Pour a ladleful of the batter onto the waffle maker plate and cook until golden. Re-grease and repeat with the rest of the batter.
Serve with sour cream and jam.
I’ve made a thicker version of this batter and made scotch pancakes in a frying pan with it as I don’t have a waffle maker in the van. They are delicious, even if they aren’t as pretty as the waffles.
Pin the waffles!
Try these posts:
Nordic Road Trip Week One: UK to Norway Driving to Norway via the Netherland, Germany and Denmark.
Chocolate Cinnamon Rolls Inspired by a visit to Copenhagen, I make these so often – they’re so good!
Voisilmäpulla These butter eye buns are like sweet buttery Finnish volcanoes!
(Inspired by Hong Kong) Coconut Tarts so delicious, I love baking these!
What’s your favourite type of waffle? Have you tried Norway’s brown cheese?