Janny de Moor Janny de Moor

Norwegian waffles


Baking tool:

  • electric waffle iron, heart shaped
  • (15  cm  diameter: 5 hearts),
  • preferably  double
  • butter for greasing

Every day waffles (makes 12):

  • 300 g plain flour
  • or fifty-fifty wholemeal/
  • barleymeal/ oatmeal
  • 4 tablespoons sugar
  • ½  teaspoon ground cardamom
  • ½  teaspoon baking powder
  • pinch of salt
  • 500 ml milk
  • or fifty-fifty buttermilk
  • 100 g molten butter
  • 4 eggs


Cream waffles (makes 8):

  • 400 ml whipping cream
  • 100 ml crème fraîche
  • 200 g plain flour
  • pinch of salt
  • 100 ml water


  • crème fraîche,
  • jam, butter, sugar,
  • cheese

In Scandinavia people like to bake waffles. A smart idea when you have to go a long way  for a bakery. Sweden knows even a national waffle day, Våffeldagen, on March 25, because that name is very much like Vårfrudagen (Annuciation Day), which is celebrated at that date. But in Norway everday is waffle day considering the Hverdagsvafler, made from what the pantry offers. A so specific titbit that emigrants call them Hjemlengsel ( homesickness). Those are still served in Norwegian Seamen’s Churches all over the world.

In this case we can speak of a real old tradition for waffle irons scratched with runic characters are found, dating all the way back to the 7th century. And the Norsemen obviously could not do without because it is certain that they introduced the irons in England around the year 1000. No doubt the use of cardamom is also inspired by the travel-mad Vikings. It is a Middle Eastern taste, that only in Scandinavia was incorporated into the national cuisines. Here you will find two of the numerous waffle recipes.

  • Waffles for every day: Mix dry ingredients in a bowl. Make a well in the middle. Using a whisk beat first egg and butter, then gradually the milk into the flour. When the batter is smooth cover the bowl and chill for a quarter of an hour.
  • Turn the iron on the highest heat. As soon as the pilot has gone out, grease the two plates thinly. Pour 100 ml batter onto the middle of the iron; bake about 6 minutes. Leave to cool on a wire rack or eat at once.
  • Cut hearts. Serve warm with butter and sugar, luke warm or cold with crème fraîche or ice cream and jam. Maybe also Brunost ‘Brown cheese’: condensed cow- and goat milk with cream. Tastes of cheese and caramel, not- Norwegians have to get accustomed to it.


  • Cream waffles (Kremvafler): Beat sweet and sour cream with an electric mixer until slightly thickened. Sift flour and salt in bowl. Beat a smooth batter with water, butter and half the cream mix. Fold in the rest of the cream. Chill for half an hour.
  • Put two tablespoons of the batter onto the middle of the hot (highest heat) and greased iron. Spread out. Bake about 7 minutes. Leave to cool on a wire rack. Serve as above or with brie, eventually cheese spread with chives.

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