Norwegian waffles with rosewater and strawberry jam

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Norwegian Waffles with Rosewater and Strawberry Jam

Serves 4 to 6

 

In Norway, waffles are possibly the most eaten and appreciated sweet treat. They are just as often eaten cold with cheese as they are warm with jam and a dollop of sour cream—everyone has their favorite topping. I think they are best enjoyed freshly made and warm with strawberry jam and sour cream, but they will keep for a couple of days wrapped in a linen kitchen towel, which makes them great for picnics. Coming home from school on a cold day growing up, I would leap with joy when I smelled the warm vanilla-tinged perfume that greeted me as I opened the front door. You can find a Norwegian waffle iron in specialty food stores or online.

 

350g / 2 1/2 cups self-rising flour

2 teaspoons baking powder

TK cardamom

Pinch of sea salt

100g / 6 tablespoons butter, melted, plus more for brushing

4 medium eggs

1 teaspoon vanilla paste

600ml / 2 1/2 cups whole milk

Rosewater and Strawberry Jam (Page 000), for serving

Sour cream, for serving

 

 

In a large bowl, combine the flour, sugar, baking powder, cardamom, and salt.

 

In a separate bowl, combine the eggs, vanilla paste, and milk. Add this mixture to the flour mixture little by little to avoid lumps. Let the batter rest, covered, on the kitchen counter for 30 minutes.

 

Heat the waffle iron and brush both sides with some of the extramelted butter. Add 1 ladleful of the waffle mixture. Cook the waffle until golden, 3 to 4 minutes. Transfer them to a wire rack to cool. Repeat with the remaining batter. Serve warm with strawberry jam, sour cream, and a cup of tea or coffee.