17th May Norwegian waffles - 17 Mai vafler
Not all waffles are created equal. The masters of all waffles are the Norwegians – and they eat more waffles than any of us, so we bow to them and their waffle knowledge.
In contrast to the Swedish crispier waffles, the Norwegian ones are sweeter and less crispy. Top with slices of brown cheese and a dollop of jam of your choice. Not a fan of brown cheese? Jam and whipped cream might just do the trick.
Waffles go soft very quickly – make them as you need them. If you do need to feed a crowd, you can make the waffles - and then pop each one back in the waffle maker for 30 seconds to crisp it up again on a high setting.
Makes around 10 waffles, depending on your waffle maker size. You need a heart-shaped waffler maker for this recipe (we found ours on coolshop.co.uk)
Servings: 10 waffles
Ingredients
- 3 eggs
- 50 grams caster sugar
- 350 grams plain flour - can be bought here
- 2 teaspoons baking powder
- ¼ teaspoons ground cardamom - can be bought here
- 2 teaspoons vanilla sugar or extract - can be bought here
- a pinch of salt
- 100 ml filmjolk/kefir/buttermilk or natural yoghurt (any sour dairy works)
- 100 ml water
- 200 ml milk
- a drop or two of lemon juice
- 150 grams melted butter
Instructions
- Whisk egg and sugar until airy
- Combine all dry ingredients in a bowl.
- Combine milk, water and yoghurt in a bowl with a drop or two of lemon juice.
- Combine the dry ingredients with the milk mixture and egg mixture bit by bit until you have a smooth batter – don’t overmix. Add the melted butter and combine.
Equipment
- Heart-shaped waffle maker (a Belgian waffle maker like won't work for this one)
Notes
If too think, add a little more water to thin it out a little (this depends what sour milk you have used) – try one waffle and see how it bakes.
