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.
- 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
- 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.
- In a separate bowl, combine the flour, baking powder, and salt. Set aside.
- 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.)
- Five minutes before the end of the resting period, preheat your waffle iron.
- 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.
- Cook the waffle until slightly brown, then remove from the iron and serve.
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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
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.
If you are still checking this site, if so what is the original Seaman’s Church recipe?
Hi Judy!
Soon returning to blogging…been a longgggg year. Here is the closest one I found. http://nordicdiner.net/scandinavian-waffles/
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…
In Norway. we put eggs in the waffles, so yes the measurement is correct. 🙂