I married a Norwegian. A real, Norwegian-speaking, blue-eyed, fjord-sailing boy from Norway.
So of course I make Norwegian waffles. Vafler as we call them.
Waffles in Norway are made with a special waffle iron that I believe every single proud Norwegian family owns. It makes thin, heart shaped waffles that will turn out a beautiful, crispy vaffel with each scoop of batter.
Norwegians love cardamom. It’s in most of their desserts and pastries, and it’s most definitely a nordic addition to this breakfast. WAIT A COTTON PICKIN MINUTE! Norwegians don’t ever, not in a million years, eat waffles for breakfast. No sir! My husband, Viking Audun, recalls with fondness eating vafler after dinner with coffee, or in the afternoon with tea, or on syttende mai (Norway’s National/Consitution Day which just passed on May 17).
Side note: If you want to talk about culture shock, let me tell you about the first time I visited Viking Audun at his parent’s home in Norway and was served pancakes and tomato soup for dinner. We had a small bowl of soup followed by lots of large, crepe-like pancakes. For dinner. Yep.
As a special Sunday treat, I make my sweet husband vafler for lunch (no tomato soup). He likes them with French butter that has sea salt crystals throughout and maybe a little jam. I make a big batch, he eats 3 or 4, and then we freeze the rest. When he gets a craving, a quick pop into the toaster and a moment later my man has a smile on his face and a crumb on his mouth.
Here’s my rendition of Norwegian waffles.
I use greek yogurt instead of the usual sour cream for a healthier, higher protein product. I also made these gluten-free, but whole wheat pastry flour is always an option if you’re not avoiding gluten.
2 cups Greek Yogurt, non-fat, unsweetened
1/2 cup milk (or non-dairy substitute of your choice)
2 Tbsp sugar
2 Tbsp melted butter
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cardamom
pinch of sea salt
Preheat waffle iron.
Whisk all ingredients together in a large bowl until combined.
Grease waffle iron (I use coconut oil spray). If you are using a Scandinavian waffle iron, scoop 1/2 cup of batter per waffle. Cook on the appropriate setting for a crispy waffle.
Serve with butter and jam. Or serve for breakfast! I won’t tell :P
This recipe makes extra waffles for freezing!
If you don’t have a Scandinavian heart waffle iron, you can use a regular waffle iron but NOT a Belgian one. You may need more or less batter per waffle depending on your iron.
I use the number 3 setting (out of 5) on our waffle iron to get a perfectly golden waffle. Follow your waffle maker’s suggestion for what setting will produce a crispy waffle. I’m really not trying to be difficult. Our iron is straight from Norway so we have to use a converter and it takes about 5 minutes per waffle, but I don’t think it will take that long for yours!
All greek yogurts are a little different. If you find your batter a little too thick, add more milk.