Since today is National Waffle Day, I couldn’t help but think back to my trip to Norway (because that makes sense, right?!?!). In Norway, waffles are served as dessert, rather than breakfast.
Known as “vafler”, these waffles are much richer and thicker than what we’re used to, and are very flavorful.
Traditionally, they are heart shaped and formed using a special waffle iron and are served with berries and a homemade whipped cream-like topping. Some also like them with cheese.
The photo at the top shows you how they are typically served. When ever we would visit someone in Norway, this is the spread that would be set out. You would think it’s rather informal because it’s set out on a coffee table, but all of the Norweigen hostesses I met, served these waffles and coffee on their finest china.
I have actually started collecting the china pattern shown in the photo. It’s by Porsgrund and the pattern is “Farmer’s Rose” and my great-grandmother, who emigrated from Norway, owned the same pattern.
Paying tribute to my Norweigen heritage (because I’m half viking too), I thought I would share this dessert with you.
The Recipe:
1/2 cup butter
4 eggs
4-5 tablespoons sugar
1/4 teaspoon cardamom
2-1/2 to 3 cups flour to make a thick batter
1/2 teaspoon baking powder
1-1/2 cups milk or buttermilk
1 cup water
1 teaspoon vanilla extract or vanilla sugar
1 teaspoon salt
Combine dry ingredients. Add melted butter to milk. Gradually add dry ingredients to liquid while stirring until you have a smooth consistency.
If the batter is too thick add a small amount of cold water.
Spray the waffle iron with non-stick cooking spray. Spoon batter onto heated iron and bake until light golden.
To serve, use food scissors to cut around each heart arrange them on a pretty serving plate. Serve with a strawberry preserves and whipped cream.
Glede seg over maten! Or in English… enjoy the food!
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Made Norwegian ‘vafler’ only yesterday, with my two nieces. I sometimes add oatmeal for a slightly more healthy version. The only difference is that the batter needs to “rest” for a while before baking, giving the oatmeal time to swell.
What a great suggestion, Kristine! I’m definitely going to try that the next time I make ‘vafler’! 🙂
Thanks for reading!