Vafler Med Sur Flote (Sour-Cream Waffles) and Byggmelsvafler (Barley Waffles)

Vafler Med Sur Flote (Sour-Cream Waffles)

In Norway, waffles are eaten either hot or cold and served with goat cheese or butter and jam at teatime or for dessert. They also use heart-shaped nonelectric waffle irons. We have adapted the recipes for electric-iron cooking.

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon crushed cardamom

1/2 teaspoon salt

2 eggs, separated

1/4 cup butter, melted and slightly cooled

1 cup sour cream

1 cup buttermilk

Sift together dry ingredients, and set aside. Beat egg yolks until thick and lemon-colored. Add melted butter gradually, followed by sour cream and buttermilk. Beat until well-blended.

Add liquid mixture all at once to dry ingredients, and mix until batter is smooth. Beat egg whites until they form peaks and gently fold into batter.

Pour small amount of batter in center of heated iron, close top, and cook until golden brown. Loosen waffles with a fork.

Makes 6 to 8 waffles.

Byggmelsvafler (Barley Waffles)

Butter or shortening

2-1/2 to 3 cups barley flour

1-1/4 cups all-purpose flour

1 teaspoon salt

4 cups buttermilk

1/2 teaspoon baking soda

Heat waffle iron. Mix remaining ingredients together to make batter. Grease iron well with shortening. Spoon enough batter in the middle of the iron to make a full-shaped waffle without overflowing. Cook until golden brown.

Makes 6 to 8 waffles.

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