Norwegian Everyday Waffles

So now that I'm married to a boy from Norway, I've decided to tell people that I'm half Norwegian.  However, you can't just become half Norwegian (unless you really are born that way).  You have to work up to it.  And part of the indoctrination process is Norwegian waffles.  My brand new mother-in-law bought the iron for us while she was here with my brand new father-in-law last week.  We've already used it twice, which is quite a lot for waffles, and so I feel I'm well on my way to Scandinavian heritage.  

Norwegian waffles are different from the belgium type we're used to here in the US.  Their crevasses aren't nearly so deep, and their texture is uniformly soft, much less crusty and crunchy than the belgiums.  And that's fine, because they're not meant to hold pools of maple syrup anyway.  R spreads his thinly (and I spread mine thickly) with either raspberry or strawberry jam.  Fold the little hearts in half, and enjoy with your fingers for dessert, not breakfast.  Or better, for dessert and breakfast.  Tusen takk for vaffeljernet svigermamma og svigerpappa!

Norwegian Everyday Waffles
From Astrid Karlsen Scott's Authentic Norwegian Cooking

2 eggs
1 1/3 cup buttermilk
1 1/3 cup flour
1/2 teaspoon baking powder
2 tablespoons sugar
3 tablespoons butter, melted

Beat the eggs with half the milk.  Whisk the dry ingredients together then add to the eggs.  Stir until the batter is smooth.  Add the rest of the milk and the melted butter and mix well.  Let the batter rest for 10 minutes.  Pour into your preheated waffle iron and serve with strawberry or raspberry jam


Esi said…
Congratulations on your wedding!! I would definitely claim to be half-Norwegian for these waffles. :)
Stef said…
Yum - I would eat them for both breakfast and dessert!
Definitely half-Norwegian worthy! :) These look great and yummy!
Anonymous said…
Congratulations, Andrea! Those waffles look amazing - I think I would be a thick-layer-of-jam person too :)
- Jackie
Outside Oslo said…
These are just like the ones my grandma makes. She even eats them with heavy cream, believe it or not, and they're good with gjetost (brown goat cheese).

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