Vafler : must-have Norwegian waffles with cardamom

Norwegians are passionate about waffles. Their waffles are delicately thin and incredibly moist, a far cry from the versions usually found at funfairs. Another speciality ? Cardamom ! The Scandinavians are crazy about it, and it is said that the Vikings brought the spice back from Constantinople (although this legend is open to debate). They are traditionally eaten with fresh cream (Norwegian cream is more acidic than ours) and strawberry jam, or with brunost (a traditional Norwegian brown cheese with a caramelised flavour).
  • 2 eggs​
  • 70 g / 2.47 oz sugar​
  • 1 packet of vanilla sugar
  • 350 ml / 12.32 fl oz fermented milk​
  • 100 ml / 3.52 fl oz water​
  • 350 g / 12.35 oz flour​
  • 1 teaspoon baking powder​
  • 1/2 teaspoon baking soda​
  • Pinch of vanilla powder​
  • 1 teaspoon cardamom powder​
  • 125 g / 4.41 oz butter​


​In a large bowl, whisk together the eggs, sugar and vanilla sugar until the mixture whitens. Then stir in the fermented milk and water.

​In another bowl, combine the dry ingredients : flour, baking powder, bicarbonate of soda, vanilla powder and cardamom.

​Gradually add the dry ingredients to the liquid mixture, mixing well until you obtain a smooth, homogenous paste.

​Leave the dough to rest for about fifteen minutes. Then add the melted butter to the dough and mix well.

​Preheat the waffle iron. Pour a portion of batter into the hot waffle iron and cook the waffles until golden brown.

​Repeat the operation with the rest of the batter, greasing the waffle iron if necessary between each cooking to prevent the waffles from sticking.

​Serve the waffles hot, with crème fraîche, strawberry jam or brunost, as preferred.

Vafler : must-have Norwegian waffles with cardamom
Capra Pyrenaica 28 April 2024
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