Norwegian Waffles with Cardamom & Brown Butter

Course: Breakfast

Cuisine: Norwegian

Keyword: Brown Butter Waffles, Cardamom Waffles, Norwegian Waffles, Waffle Recipe

Prep Time: 15

Cook Time: 15

Resting Time: 15

Total Time: 45

Servings: servings

Calories: 348kcal

These traditional Norwegian waffles are soft, tender, and lightly sweet, with fragrant cardamom and the rich, nutty flavor of brown butter. Made in a classic heart-shaped waffle iron, they’re delicious served with berries, crème fraîche, or Norwegian brunost.

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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.

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