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Norwegian Waffles with Cardamom

Norwegian Waffles with Cardamom

These Norwegian waffles are a Nordic weekend staple — thin, crisp at the edges and soft in the middle, with a warm hint of cardamom. They come together in one bowl with no special skills, and the batter takes care of itself while it rests. Serve them warm with brown cheese, jam, or just a dusting of sugar and a cup of strong coffee.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 Waffels
Course: Breakfast, Dessert, Snack
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

  • 240 grams all-purpose flour (2 cups)
  • 90 grams granulated sugar (scant ½ cup)
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • 4 dl 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.
  • Balloon whisk — the fastest way to a smooth, lump-free batter.
  • Large mixing bowl — one bowl is all you need.
  • Cooling rack — keeps the edges crisp instead of steaming soft on a plate.
  • Digital kitchen scale — I bake by weight for consistent results

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder and cardamom.
  2. Pour in the milk a little at a time, whisking well after each addition, until the batter is completely smooth and lump-free.
  3. Whisk in the eggs, then stir in the melted butter.
  4. 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. Heat your waffle iron and brush it with a little butter. Pour in the batter and cook until golden and crisp. Brush the iron with a little more butter between each waffle.
  6. Lift the waffles onto a cooling rack for crisp edges, or stack and serve straight away — warm is best.

Notes

Don't skip the 30-minute rest. It hydrates the flour and relaxes the gluten, so the waffles turn out tender inside and crisp at the edges. It's the small step that separates good waffles from great ones.