With this post I am saying goodbye to Norway for a while. After a short trip to London I will be heading to New York to start my master degree in Nutrition and Dietetics 🙂 These waffles are so good, and totally different from Belgian waffles. They are less sweet and the batter is very runny. And look at the shape! Each waffle is shaped into smaller heart pieces, usually four or five per waffle. Traditional Norwegian waffles are usually eaten on special occations, and can even be made into a cake by stacking several on top of each other with some kind of filling in between. Normally though, the waffles are simply served with jam or Norwegian “brown cheese” when your friends or family come over. These may look very simple, but sometimes there’s nothing more delicious than a warm waffle with jam and a dollop of sour cream. When I was younger my parents often took me out cross-country skiing in the woods around Oslo or at our cabin in the mountains. Around the more popular skiing areas, little cabins will sell hot cocoa, buns and waffles. After a 20 km trip in -10C nothing beats a huge warm waffle with loads of jam and sour cream! So, imagine yourself on the top of a snow covered mountain in Norway, and serve these with coffee tonight.
Recipe (about 5 waffles)
2 dl plain flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cardamom
3 dl milk or butter milk
2 tbsp melted butter
1) Mix flour, sugar, baking powder, salt and cardamom.
2) Add half the milk and stir until there are no lumps.
3) Add the rest of the milk, whisked eggs and the melted butter. Stir.
4) Let the batter rest for at least 15 minutes before cooking.
5) Cook the waffles in a Norwegian waffle iron, until golden brown. Serve immediately with your choice of topping.
Source: Fra boller til burritos (Norwegian cookbook)