🇳🇴 NorwayCatalog recipe
Thin, cardamom-scented batter pressed into heart shapes and browned crisp at the edges, folded around melting brown cheese or sour cream and lingonberry jam.
For 4 servings.
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Whisk the flour, sugar, cardamom and baking powder together in a large bowl.
In a separate bowl, whisk the eggs, milk, sour cream and melted butter until smooth.
Pour the wet ingredients into the dry and whisk to a thin, pourable batter; let it rest 15 minutes.
💡 The rest lets the cardamom bloom and the batter relax, which is what keeps the waffles tender instead of tough.
Heat a heart-shaped waffle iron and ladle in just enough batter to cover the plates.
Cook until deep golden and crisp at the edges, 2 to 3 minutes.
Repeat with the remaining batter, keeping cooked waffles warm and uncovered so they stay crisp.
Serve warm with a slice of brown cheese laid across to melt, or with sour cream and lingonberry jam.
Heart-shaped waffles are a fixture of Norwegian afternoons, sold at ski-trail cabins, church gatherings and roadside stands, usually with coffee alongside. The heart shape is specifically Norwegian, distinct from the square waffles found elsewhere in Scandinavia, and cardamom is the detail that marks a batter as authentically Norwegian. Brown cheese folded into a warm waffle is, for many, the correct way to eat one.
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