Is there anything more Norwegian than waffles? Not to us! A Norwegian tradition, I remember waffles being served on special occasions such as Syttende Mai (17th May), for a weekend breakfast or just as a midweek supper. I immediately associate them with cheese, jam and a pot of strong black coffee. Delicious.
Fluffy and heart shaped, these waffles are not as deep as Belgian waffles and fold perfectly to envelop a delightful cheese and jam mix. (Don’t judge it until you try it!) An addition of vanilla (extract or sugar), cinnamon and sour cream or crème fraîche ensures that not only are the waffles light and fluffy, but fragrant and fill the house with the smell of pure joy! I sometimes make this mixture using no sugar at all, so feel free to give that a go too.
If you make this, we would love to see how you get on! Tag your photo with #ohtastekitchen on Instagram.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- Pinch of salt
- 3 large eggs, separated, room temperature
- 1 tsp baking powder
- 1 tsb bicarbonate of soda
- 1 tsp cinnamon
- 1 cup sour cream, room temperature (or crème fraîche)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted, slightly cooled, plus more for waffle iron
- Brown cheese (Gjetost - a brown, caramelised goat’s cheese)
- White Cheese
- Crème fraîche
- Good quality jam
- Mix dry ingredients.
- Whisk eggs, sour cream, vanilla, 1/2 cup melted butter in separate bowl.
- Add mixture to dry ingredients slowly, whisk until smooth.
- Heat waffle iron until hot and lightly brush with butter using a pastry brush. Working in batches, cook waffles until golden brown and crisp. Stack waffles and serve with desired toppings. ( We love cheese and jam…!)