RCI-BR.008.0128.001
Norwegian Waffles
Adapted from a Scandinavian Cooking recipe by Beatrice Ojakangas. Note: the waffles are traditionally served cold with fruit and whipped cream. Serves 4 to 6. Makes 8 waffles or 40 heart-shaped waffles.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 5 unit
- ½ cup
- ground cardamom1 teaspoonfreshly ground is best
- 1 cup
- sour cream1 cuplight or heavy sour cream will work
- unsalted butter¼ cupmelted and cooled
- fresh strawberries sweetened with sugar1 unitlingonberries, or other fresh berries
- 1 unit
Method
1
Separate the eggs into yolks and whites, placing them in two large bowls. Whisk the yolks with sugar until pale and thick, about 2-3 minutes.
2
Add the ground cardamom to the egg yolk mixture and stir to combine evenly.
3
Sift the flour into the yolk mixture and fold gently until just combined, taking care not to overmix.
4
Stir the sour cream and melted butter into the batter until smooth and fully incorporated.
5
In the separate bowl, beat the egg whites until stiff peaks form, using an electric mixer or whisk.
6
Fold the beaten egg whites into the batter in two additions, gently turning the mixture to maintain the airy texture.
2 minutes
7
Preheat a Norwegian waffle iron (or standard waffle iron if unavailable) and lightly butter it.
3 minutes
8
Pour approximately ¼ cup of batter into the center of the hot waffle iron and close gently. Cook until golden brown and crispy, about 4-5 minutes per waffle.
5 minutes
9
Transfer the finished waffle to a wire rack to cool slightly while repeating with the remaining batter.
10
Serve the warm waffles topped with sweetened fresh strawberries (or lingonberries) and a generous dollop of whipped cream.