Eric Stendal

One of my all time favourites growing up and visiting with Farmor and Grandad. These waffles are sure to please!

You would be challenged to find a house in Norway without a waffle maker! Norwegians enjoy these treats everywhere and in various different ways. Served as a snack, trail food, lunch box (matpakkevaffel) fare, when guests arrive or drop in….

Norwegian waffles differ from Belgian or American waffles in that they are more thin, soft, and baked in a distinct heart-shape (usually in segments of five). The addition of cardamom also sets these waffles apart from the Belgian/American type.

Serve these with brown cheese (brunost), or with sour cream and berries, whipped cream and Canadian maple syrup. Jams with cream are good too. I would even enjoy these with one side loaded with some luncheon meat and cheese and then folded in half. Delicious!!

Ingredients

1/2 cup sugar
2-1/2 cups flour
2 tsp baking powder
1/8 tsp salt
1/4 tsp cardamom
1 cup whole milk
4 large eggs
1 tsp vanilla
250 ml sour cream
8 tbsp unsalted butter; melted

Method

1. Melt your butter anyway you see fit. I melt mine in a small pot on the stove and then let this rest to cool a bit.

2. Next, in a mixing bowl big enough for your dry ingredients, mix them all together (sugar, flour, baking powder, salt, and cardamom).

3. In a stand mixer (or other bowl with mixer) add your wet ingredients. I like to add my vanilla extract to the eggs and whip them up together before adding. Add milk, eggs, extract, and sour cream.

4. Once you’ve added the sour cream, start spooning in your dry ingredients and blend everything gently together. With the motor of your mixer running, gently stream in the melted butter (which should have cooled a bit by now).

5. The batter should now be ready; let it sit on the counter for about 30 mins before you start frying.

6. Follow the directions of your waffle maker. I found it helpful to apply butter to the griddle for the first waffle and then play it by ear to see if it needs more or not.