Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Whisk gently before cooking.
BREAKFAST
Norwegian Heart-Shaped Waffles with Brunost and Cloudberry Jam
Transport your taste buds to Norway with these tender, heart-shaped waffles, a beloved breakfast and fika treat. We'll guide you through creating the perfect batch, ideal for serving with the distinctive, sweet-savory notes of brunost (Norwegian brown cheese) and the bright, tart burst of cloudberry jam.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cardamom, and salt.
02
In a separate medium bowl, whisk the eggs, then gradually whisk in the milk and melted butter until well combined.
03
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.
04
Heat a waffle iron to medium-high heat. Lightly grease the waffle iron with butter or cooking spray if needed.
05
Pour about 1/2 cup of batter onto the hot waffle iron, spreading it evenly. Close the lid and cook for 3-5 minutes, or until the waffle is golden brown and crisp.
06
Carefully remove the cooked waffle and repeat with the remaining batter. Keep cooked waffles warm on a wire rack in a low oven (200°F/95°C) while you finish cooking the rest.
07
Serve the warm Norwegian vafler immediately with thin slices of brunost and a generous dollop of cloudberry jam.
About This Recipe
Transport your taste buds to Norway with these tender, heart-shaped waffles, a beloved breakfast and fika treat. We'll guide you through creating the perfect batch, ideal for serving with the distinctive, sweet-savory notes of brunost (Norwegian brown cheese) and the bright, tart burst of cloudberry jam.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra fluffy waffles, let the batter rest for 10-15 minutes before cooking. Ensure your waffle iron is hot enough before adding batter to prevent sticking and achieve a crisp exterior.
Easy Substitutions
If cloudberry jam is unavailable, lingonberry jam or even a good quality raspberry jam can be used. For brunost, a mild goat cheese or even a slice of aged cheddar could offer a savory contrast, though the unique caramel notes will be missed.
Storage & Reheating
Leftover vafler can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. Reheat in a toaster or oven (350°F/175°C for 5-7 minutes) until crisp.
Serving Suggestions
Serve these vafler with a strong cup of coffee or tea for a traditional Norwegian breakfast. They also make a delightful dessert with a scoop of vanilla ice cream. For a more substantial meal, add a side of crispy bacon or a soft-boiled egg. A sprinkle of powdered sugar can also be added for extra sweetness.
Common Mistakes
Overmixing the batter can lead to tough waffles; mix until just combined. Not greasing the waffle iron properly can cause sticking. Opening the waffle iron too early can tear the waffle; wait until steam subsides. Using cold milk or eggs can result in a less smooth batter; ensure they are at room temperature. Overfilling the waffle iron will cause batter to spill out.
Frequently Asked Questions
What kind of waffle iron should I use?
A traditional heart-shaped Norwegian waffle iron is ideal, but any standard waffle iron will work perfectly.
Is brunost essential for this recipe?
While brunost is a key component of the authentic Norwegian experience, you can still enjoy delicious vafler with other toppings if it's unavailable.
MORE TO KNOW
Norwegian vafler are traditionally heart-shaped, often made in special waffle irons that produce five heart sections. The addition of cardamom is a hallmark of Nordic baking, lending a warm, aromatic spice that complements the sweet and savory toppings. Brunost, or 'brown cheese,' is a unique Norwegian cheese made from whey, milk, and cream, giving it a distinctive sweet, caramel-like flavor and a fudge-like texture. Cloudberries are rare, amber-colored berries found in Nordic regions, known for their tart and slightly floral taste.
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