Best Brunch Ever: Norwegian Sour Cream Waffles Recipe (2024)

FAQs

What is special about Norwegian waffles? ›

Either way, Norwegian waffles are thinner and softer than the American or Belgian versions and the best thing is that they can be enjoyed throughout the day, as any time is waffle-time in Norway. They are even served at the Nordic cuisine phenomenon Maaemo, a restaurant that scooped three Michelin stars in 2019.

The Swedes prefer light, crispy waffles served with berries and cream while Norwegian waffles are soft and often folded around slices of caramelised Norwegian brown goat's cheese.

You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.

We never eat Norwegian waffles like regular waffles. Sometimes we eat them in the morning, but usually they are made as a dessert or for when people come over for coffee, for a snack, etc. Also, we never eat them with syrup. They are always eaten with some combination of butter, sugar and jam (raspberry, lingonberry).

For the waffles

The vafler in Norway are served for dessert or as a treat in heart-shaped sections. They are much sweeter and softer than American waffles and are almost always homemade.

The Belgian waffle is one of the most famous types of waffles in the world. It is made with a mixture of flour, eggs, milk, sugar, and baking powder.

Norwegian waffles, known as “vafler” in Norwegian, is a beloved traditional food in Norway. They are typically thinner and crisper than Belgian or American-style waffles, and are mostly served as a sweet snack when having friends or family over (not for breakfast).

No country is more known for their waffles and their waffle varieties than Belgium, which has more than a dozen different varieties of waffles.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Why won't my waffles get crispy? ›

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

There are few foods that exists that have as many different recipes as waffles. The first recognized recipes for waffle batter in Norway appeared in the early 18th century in Stavanger at the Kielland family library.

No country is more known for their waffles and their waffle varieties than Belgium, which has more than a dozen different varieties of waffles.

Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties.

There are few foods that exists that have as many different recipes as waffles. The first recognized recipes for waffle batter in Norway appeared in the early 18th century in Stavanger at the Kielland family library.