Norwegian Waffles with Sour Cream and Lingonberry Jam

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Sweet, buttery, delicate, with a hint of vanilla and cardamom, these beautiful, heart shaped Norwegian Waffles make an ideal breakfast, and are also delicious for afternoon tea or even dessert.

What do you serve with Norwegian Waffles?

In Norway these waffles are traditionally served with sour cream and lingonberry jam. They are also very commonly served with Norwegian Brown Cheese or Brunost.

I also enjoy mine with any of the following – fruit compote, yoghurt, lemon curd (or lemon curd and yoghurt mixed together), as well as simply with sugar and lemon juice. I have not tried them with crispy bacon and maple syrup – that is next on my list – I think it would be amazing!

What is Brunost?

Brunost, literally translated as ‘whey cheese’, is made from the water left over from the whey of goat’s milk. This is boiled down until it is thick and gloopy and set into squares. The natural sugars in the whey water caramelise as it is reduced, giving Brunost its distinctive caramel flavour and colour.

Brunost can be eaten at any time of the day and for any meal. Whilst it is exceptionally popular and an iconic national food, it has been compared to marmite, in as much as, you really love it, or you really don’t! Unfortunately, I fall into the latter category – so fruit and sour cream for me every time!

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What is the difference between Norwegian waffles and the waffles we are more accustomed to eating?

Norwegian waffles are cooked in a specific waffle iron, or more likely an electric version, these days, to create a very distinctive heart shaped waffle. They are much thinner than the thick rectangular waffles, we are more accustomed to – indeed they are rather like the child of French crêpes and Belgian waffles.

Lyngen Lodge

I first ate Norwegian Waffles on our trip to Lyngen Lodge in Norway last April. Unfortunately, I was too busy eating them to take a photograph but I knew immediately, that I would want to recreate them at home.

How to make these fabulous waffles

Collect all your ingredients together:

For the waffle batter –

• unsalted butter, melted
• plain/all-purpose flour
• caster sugar
• baking powder
• fine salt
• cardamom powder
• vanilla extract
• milk
• eggs

Serving options –

• wild lingonberry jam or your favourite flavour
• blackberry and blueberry compote or your favourite fruit
• sour cream
• natural yoghurt with lemon curd
• caster sugar and lemon juice

How to make these gorgeous waffles:

1. Melt the butter, either in the microwave, or in a small saucepan. Set aside to cool whilst you prepare the rest of the batter.
2. Weigh the dry ingredients into a mixing bowl and stir to mix – flour, caster sugar, baking powder, salt and cardamom.
3. Add the milk and vanilla to the dry ingredients, and beat with a balloon whisk to combine.
4. Add the eggs, one at a time, mixing until combined.
5. Finally, mix in the melted butter.
6. Leave the batter to bloom/rest for 1 hour before making the waffles.

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How to cook Norwegian Waffles:

If you have a waffle iron, follow its instructions. This is how I make mine:

1. Oil the top and base of the waffle iron with a neutral flavoured oil and heat.
2. When the waffle iron is hot and ready, pour in a thin layer of batter. For my waffle maker I use ¼ cup/60ml of batter. It should just cover the base but with some of the base poking through the batter. The batter will expand a little as it cooks.
3. Close the waffle iron and cook the waffle until it is golden and lightly caramelised in places. This should only take a few minutes.
4. Carefully remove the waffle from the waffle iron. Bring the iron back up to cooking temperature, add more oil, if necessary, and continue to cook the remainder of the batter.
5. The waffles can be eaten fresh and warm from the waffle maker, but they are also delicious served at room temperature.
6. Sprinkle with caster sugar, and serve with your choice of serving options.

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You can also cook them in a frying pan!

If you really want to try these, and don’t have the necessary waffle iron, you can fry them in a frying pan, just like pancakes. They are still delicious, but you do miss the extra caramelisation you get from the indentations. However, finish with some delicious toppings and you will still have a wonderful plate of food.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.