Thanks For The Food

A Norwegian Food Blog

  • About
  • Recipes
  • Expat Resources
  • Buy The Cookbook
  • Contact
You are here: Home / Norwegian Recipes / Norwegian Waffles

Norwegian Waffles

March 19, 2016 By Whitney Love 6 Comments

Norwegian Waffle Recipe

Norwegian Waffles – Photo by Linn Heidi Knutsen, linnheidiknutsen.com/, Dishware by Figgjo – figgjo.com

The most famous waffle recipe comes from the Norwegian Seaman’s Church—and is one of the things they are loved for the world over, in addition to the many marriages they perform for Norwegians living abroad. This recipe differs from theirs a bit, but I like it anyway.

Waffles in the U.S. are normally eaten for breakfast, but in Norway they are normally eaten for snacks and between meals. And unlike Belgian- or American-style waffles, Norwegian waffles are usually heart-shaped as well as soft and pliable, making them easy to fold around brown cheese or sour cream and jam. If you can get your hands on a heart-shaped waffle iron outside of Scandinavia (via Amazon or another online seller), be sure to buy one. They are broader and shallower than the ones used in the U.S. and make for more authentic Norwegian waffles.

The secret to a good waffle is to really whip the eggs and sugar together until they are a pale yellow and the eggs are quite aerated. You’ll also want to give the dough time to rest before you cook the batter; this allows the gluten strands to form, making for a waffle that is airy but strong enough not to break when you fold it. Your first waffle might come out a bit wonky, but the second will likely be perfect.

Serve your waffles warm or cold and topped with cold, full-fat sour cream, sliced Norwegian brown cheese, strawberry jam, or fruit compote.

 

Norwegian Waffles
 
Print
Prep time
25 mins
Cook time
5 mins
Total time
30 mins
 
Author: Whitney Love
Recipe type: Norwegian
Cuisine: Norwegian
Serves: 8-10
Ingredients
  • 6 eggs
  • 100 grams (1/2 cup) sugar
  • 1 teaspoon freshly ground cardamom
  • 180 ground (11/2) cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 250 grams (1 cup) sour cream
  • 120 grams (1/2 cup) butter, melted
  • Non-stick cooking spray or melted butter for cooking
Instructions
  1. Using a stand mixer or a hand mixer, whip the eggs, sugar, and cardamom together until the mixture is quite aerated and turns pale yellow.
  2. In a separate bowl, combine the flour, baking powder, and salt. Set aside.
  3. Mix the sour cream and butter into the egg mixture, then add in the dry ingredients. Allow the batter to rest for 20 minutes at room temperature. (Do not skip this step.)
  4. Five minutes before the end of the resting period, preheat your waffle iron.
  5. When the iron is hot, spray with cooking spray or brush with melted butter and pour the batter into the iron, taking care not to over- or under-fill the waffle iron.
  6. Cook the waffle until slightly brown, then remove from the iron and serve.
3.5.3208

 

Related Posts Plugin for WordPress, Blogger...
Free Access to more inspired recipes, tips and freebies sent to your inbox!

Sign up for my special subscribers list and get all of the above plus my FREE no-strings-attached eBook “The Ultimate Guide to Norwegian Food”!

Filed Under: Baking, Budget, Norwegian Recipes Tagged With: brown cheese, butter, cardamon, eggs, flour

« Norwegian Cabbage Rolls
Norwegian Suksessterte (Video) »

Comments

  1. Cindy says

    December 14, 2018 at 11:19 PM

    When I was growing up my Norwegian grandmother would make a boiled dish with beef potatoes salt pork. When done she would mash it all up. She called it lobscose (?). Do you have a recipe for anything like that? I would love to make it. Thanks

    Reply
    • Whitney Love says

      December 25, 2018 at 2:08 PM

      You might be referring to lapskaus (light or brown) which is very popular in Norway, especially for weekday meals. I’ve included my version in my cookbook which is available on Amazon.

      Reply
  2. Judy says

    August 2, 2017 at 4:57 AM

    If you are still checking this site, if so what is the original Seaman’s Church recipe?

    Reply
    • Whitney Love says

      November 15, 2017 at 3:28 AM

      Hi Judy!

      Soon returning to blogging…been a longgggg year. Here is the closest one I found. http://nordicdiner.net/scandinavian-waffles/

      Reply
  3. Eva Wiland says

    July 6, 2016 at 9:54 AM

    Hei Whitney – Don’t quite get your waffles recipe – how much is 180 ground (11/2) cup all-purpose flour and do you really put as many as six eggs in. Some waffle recipes have no eggs…

    Reply
    • Whitney Love says

      August 15, 2016 at 12:27 AM

      In Norway. we put eggs in the waffles, so yes the measurement is correct. 🙂

      Reply

Got a comment? Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

Search This Site

Subscribe for News, Freebies and Updates!

On Amazon

Thanks For The Food, the Cookbook

New to Norwegian Cuisine? Start here!

The Ultimate Guide to Norwegian Cuisine

Search by Category

Food Blogger Pro: Video training and blogger community helping you to start your food blog.

Popular Posts

Norwegian Food Main Dish Recipes Budget Recipes Dessert Recipes Travel Posts
iHerb

Disclaimer

This blog currently has affiliate relationships with various online retailers, which give me a percentage of sales if you buy a product through the link posted on my blog. If you are uncomfortable with this, feel free to go directly the company's web site and search for item itself.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Search

Categories

Copyright © 2009-2014 • All Rights Reserved • Thanks for the Food • Legal• Google
This website uses cookies to improve your experience. By using this site, you agree to our use of cookies but you may opt-out if you wish.Accept Read More
Privacy & Cookies Policy