Go Back
Norwegian heart waffles with cardamom, dusted with powdered sugar on a wooden board

Norwegian Heart Waffles with Cardamom

Thin, soft Norwegian heart waffles spiced with cardamom — one bowl, one rest, and the classic five-heart shape.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 waffles
Course: Breakfast, Dessert, Snack
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

  • 240 grams all-purpose flour 2 cups
  • 90 grams granulated sugar a scant ½ cup
  • 4 g baking powder 1 tsp
  • 1 tsp ground cardamom 1 level tsp
  • 4 dl whole milk 1⅔ cups
  • 3 large eggs
  • 100 grams butter 7 tbsp, melted — plus a little extra for the iron

Equipment

  • Heart-shaped waffle iron — for the traditional Nordic shape. The whole point — five thin, connected hearts you break apart at the table.
  • Balloon whisk — the fastest way to a smooth, lump-free batter. The fastest way to a smooth, lump-free batter.
  • Large mixing bowl — one bowl is all you need. One bowl is all you need.
  • Digital kitchen scale — we bake by weight for consistent results We bake by weight for consistent results.
  • Cooling rack — keeps the edges crisp instead of steaming soft on a plate. Lets the steam escape so the waffles don't go soggy on a plate.
  • Cheese slicer (ostehøvel) — If you're serving these with brunost, this is how you get slices thin enough to melt. A Norwegian kitchen staple. |
  • Pastry brush For buttering the iron between waffles.

Method
 

  1. Dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder and cardamom.
  2. Add the milk. Pour in the milk a little at a time, whisking well after each addition, until the batter is completely smooth and lump-free.
  3. Eggs and butter. Whisk in the eggs, then stir in the melted butter.
  4. Rest. Cover and let the batter rest for 30 minutes at room temperature. It will thicken as the flour absorbs the liquid — loosen it with a splash of milk or water if it's too thick to pour.
  5. Bake. Heat your waffle iron and brush it with a little butter. Pour in about ½ cup (100 ml) of batter, close the lid and cook for 2–3 minutes, until golden. Brush the iron with a little more butter between each waffle.
  6. Serve. Stack the waffles under a clean kitchen towel to keep them soft, and serve warm.

Notes

Chef's tip — don't skip the 30-minute rest. It hydrates the flour and relaxes the gluten, so the waffles turn out soft and tender all the way through. It's the small step that separates good waffles from great ones.
  • Too thick after resting? Loosen it with a splash of milk until it pours in a thick ribbon.
  • The first one is a test. Like pancakes, the first waffle tells you how much batter your iron wants and how hot it runs.