It was one of those typical Scandinavian autumn days that start foggy and never seem to get fully light. I could barely see our neighbour's house across the field, and the low cloud made the waterfall in the valley sound like it was right outside the door.
We get those kind of days a lot in Norway during October and November before the snow falls and brightens everything up. It can be a bit depressing when it's day and after day, so it helps to have a portfolio of things to do that lift everyone's moods and plans for cosiness and comfort, hygge and kos.
Starting the day with something warm and special to eat is a great way to make everyone smile and what can be better than waking up on a cold morning to the smell of waffles cooking. Norwegian waffles are typically thin, flavoured with cardamom and usually heart shaped. I like them, but I LOVE Belgian waffles! The thick fluffy waffle with a crispy outer takes a nice big helping of topping and fills you up nicely to tackle the day ahead.
A few notes about the recipe:
My recipe makes about 16 waffles, but you'll be surprised how quickly they disappear! I'm including a slightly larger quantity too in case you are feeding a crowd.
If you want to get ahead you can make the batter the day before and put it in the fridge. It's often said that batter like this is even better if allowed to rest for a few hours.
You will need a Belgian waffle maker for this. I like to use an electric one, but if you prefer to be traditional you can use a cast waffle iron on your stove.
If you can't get potato flour/potato starch, just use plain all purpose flour.
My Nordic Belgian Waffles. Makes about 16 waffles
245g / 8.6 oz plain all purpose flour
55g /2 oz potato flour/potato starch
3 teaspoons baking powder
20g / 1 oz white sugar
1/4 teaspoon salt
90g / 3 oz melted butter
360ml / 12 fl oz milk
90ml / 3 fl oz water
1 teaspoon vanilla extract
Put all the dry ingredients into a large bowl and break the eggs in. Gradually whisk in the milk, then the water. Once you have a nice smooth batter whisk in the melted butter. It's a good idea at this point to sieve the batter to remove any lumps.
Heat up your waffle iron and if it's not non-stick give it a light grease with a pastry brush. Put spoonfuls of the batter into the waffle iron trying to just cover the little squares. When you have closed the lid it's useful to give it a tip from side to side to get the batter into all the corners.
Waffles take a couple of minutes to cook and they will be golden brown and crispy on the outside when they are ready. Use a pair of tongs to remove them and enjoy while they are hot.
The larger version for feeding a starving crowd! Makes about 25 waffles
410g / 14.5 oz plain, all purpose flour
90g / 3.1 oz potato flour/potato starch
5 teaspoons baking powder
30g / 1.5 oz white sugar
1/2 teaspoon salt
150g / 5.3 oz melted butter
600ml / 20 fl oz milk
150ml / 5 fl oz water
2 teaspoons vanilla extract
Make exactly the same way as above.
Vær så god!
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