Waffles… the most controversial food in the Nordic countries? Possibly! Everyone has their own version of what makes *the best* Norwegian waffles – whether they be sweet, savoury or some combination of the two. I’ve decided though, that it’s time to share my recipe – super easy, tried and true through (what has to be) several thousand waffles – and perfect every single time.
Makes roughly 24 waffles
- 3 eggs
- 100g raw sugar
- 1tsp salt
- 700g self-raising flour
- 1l full-cream milk (I haven’t tried it with any other type of milk but I’m sure it’d be just as nice)
- 130g softened butter
Pour all the ingredients into a large bowl (I use my kitchenaid and it makes the whole process a dream) and mix on medium speed until batter is smooth and fully combined.
Pop the batter in the fridge for about half an hour (or more) to let it get to the right consistency – thick but not gluggy.
When you’re ready to cook, turn on your waffle iron (I have a Breville crisp control waffle iron and I have the dial set about a cm past the half-way mark on the dial – on the crispy side)
(at this point, if your waffle iron has been used many times before, go ahead and jump to the next step… if it’s a new waffle iron though, get a pastry brush and brush over the surface of the plates with some softened butter to help season the plates…even if they’re non-stick. Trust me, it’s worth it)
Dip a ladle into the batter and pour onto the middle of the bottom plate.. then close the lid and wait for the light to turn from red to green. You can check the waffle at this point by lifting the lid – if it’s a light golden brown colour, it’s perfect and you can put it on your plate (I use a bamboo skewer to lift the waffle off the plates – but anything wooden or silicone will do).
Now for the fun part: I love my waffles with raspberry jam and sour cream… my partner loves them with raspberry jam and freshly whipped cream… and I have some friends who love them with Norwegian brown goat’s cheese – it’s up to you!
- you can freeze the batter for use later if you wish, it still tastes amazing
- if you plan on leaving the waffle batter overnight, you might want to add just a little milk to the batter when you’re about to cook because the longer you leave the batter in the fridge, the stiffer it’s going to get!