This is my Walden Pond. A small log cabin with a grass roof in the Norwegian woods, sitting on the edge of a calm lake. The fog rolls in and out over the water every morning and evening, like a breath—a soft exhale after a long sleep and a rising sun, and an inhale before closing its glistening lashes over still waters. A low blanket of cottony mist swirls, embracing the darkness and mystery of all that lives below.
This is temporary, as all things are. A resting spot of utter quiet and stillness. I will make traditional heart-shaped Norwegian waffles, build a fire with dried birchwood, row across the water, write with Luna curled up on my lap, purring along with the sounds of birds and Ric’s guitar in the background.
This morning, it is grey and cold. It becomes an excuse to linger in bed a little longer. Life is languid here, and that suits me.
I’d like to stay here until the golden leaves fall from their branches and flakes of snow drift down from the sky, when the days become short and dark, only to be offset by the wondrous northern lights. It’s a magical place, this Walden Pond of mine.
Mornings come early and the days are long, with the sun rising over the horizon at five-thirty and setting at ten. And with little to entertain us by way of the outside world, we are never bored. We are bathing in nature and peace, reading, cooking, planning our next stop on our adventure.
This place speaks to my soul in a way I don't think any place ever has. It feels like home.
And on cold mornings like this one, there are Norwegian waffles scented with cardamom and served with brunost, crème fraiche and berries. Brunost, or geitost as my mother called it, is a caramelized Norwegian brown cheese. It’s delicious on buttered toast, and yes, even waffles.
Norwegian Waffles with Cardamom & Brown Butter
Ingredients
- 4½ tablespoons 63 g unsalted butter
- ½ cup buttermilk
- 1 large egg
- 3 tablespoons granulated sugar
- ⅓ cup whole milk
- ¼ cup water
- ½ teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½-¾ teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
Instructions
Brown the butter:
- Melt the butter over medium-low heat. Continue cooking until the milk solids are golden brown and the butter smells nutty. Remove from the heat and let cool slightly.
Make the browned-butter and buttermilk mixture:
- Gradually whisk the buttermilk into the browned butter, adding it a little at a time while whisking constantly. Continue whisking until the butter is incorporated. If the butter begins to seize, return the saucepan to very low heat briefly while whisking until the butter melts and disperses. Set aside and let cool a bit.
Make the batter:
- Whisk the egg and sugar together.
- Add the buttermilk and browned butter mixture, milk, vanilla, and water.
- In another bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt.
- Gradually whisk the dry ingredients into the wet ingredients until just combined.
Rest the batter:
- Let the batter rest for 10–15 minutes. It should be pourable and not too thick. If the batter seems too thick after resting, add milk 1 tablespoon at a time until it reaches the proper consistency.
Cook the waffles:
- Preheat a heart-shaped Norwegian waffle iron. Lightly grease it if necessary.Pour enough batter into the center of the iron to fill the heart-shaped sections without overflowing, usually about 1/2-3/4 of a cup. Cook until golden brown but still soft and tender.
Serve:
- Serve with creme fraiche and strawberry jam. Add a couple of slices of geitost (brown cheese) if you're feeling adventurous.
Nutrition
You may also like:
Norwegian Apple Cake
Chai Pancakes
Cinnamon Buns
Discover more from A Nourished Life by Eva Marie
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