Traditional Norwegian waffles get a healthy twist with white whole wheat flour and Greek yogurt. To keep these semi-traditional, top with homemade chia seed jam rather than syrup (or along with syrup!).
This recipe is for any of you who are like me and still want to pretend that it’s the weekend. Forget rushing in the morning and treat yourself to a stack of warm Norwegian pancakes with homemade strawberry chia seed jam. One major change that I’ve made since moving to Denver is to wake up a bit earlier to give me time to sit down and have breakfast at home rather than scarfing it down at my desk. And while I expected to find waking up earlier to be a painful experience, it’s been quite the opposite. I feel just as rested without those extra 20 minutes of sleep and so much more relaxed having time to read emails and the news before heading into rush hour traffic.
Sounds nice, right? But how do these waffles, which take about 30 minutes to make, fit into a weekday morning? Simply make the batter the night before. Or if you’re really on top of your game, go ahead and make the waffles the night before too. They won’t be quite as crispy, but traditional Norwegian waffles generally aren’t as crispy as the Belgian waffles that most of us are accustomed to anyways. As I’ve started getting more interested in my Norwegian roots, I’ve noticed a trend with a lot of the food: Norwegians love anything that can be used to make a sandwich out of, or that can be rolled up and filled. Lefsa is usually rolled up with brown sugar and butter, Norwegian pancakes are rolled up with powdered sugar and jam or butter, krumkake is often filled with cream, and Norwegian waffles are frequently folded into sandwiches with sour cream and jam inside (or, for a savory route, farmers cheese).
Now I’m not claiming that these are traditional Norwegian waffles. In fact, I’ve made some changes, such as less butter and eggs with more milk, less sugar, Greek yogurt instead of sour cream, and white whole wheat flour instead of all-purpose. Despite these numerous changes, these waffles are still every bit delicious, regardless of if you eat them as a sandwich or with a fork and knife. Another change is the addition of almond extract, which my Norwegian grandfather always added to his Norwegian pancakes. There isn’t any cardamom in these, but feel free to add it if you like – for some reason cardamom never made its way into any of our family recipes.
As I mentioned above, Norwegian waffles are traditionally eaten with sour cream and jam or with brown cheese, but rarely with syrup. My favorite is chia seed jam and plain Greek yogurt, but Bry still likes his maple syrup so he usually goes with a jam + syrup combo. However you top them, I guarantee they’ll be delicious. While I do have the basic recipe for the jam below, for more tips on how to make it, see my original Strawberry Chia Seed Jam post. Just note: the chia seed jam needs to be made a least the night before.
So here’s a toast to a sweet Monday morning!
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Wow these look amazing! Absolutely love the pattern on that waffle maker. Will have to try with kite hill Greek due to my dairy allergy but think it should work!
Thanks Kelly! Right? I think the pattern is so cozy and sweet, perfect for Valentines day 🙂 I’m sure it’ll work with kite hill Greek yogurt – let me know though.
I will never forget the waffles at the hotel I stayed at in Oslo! Every day in the afternoon, they had a self service waffle iron for waffle snack time!!
I love Oslo! The waffles there are the best – I think waffle snack time needs to make it’s way to the US 😉