Norwegian waffles, known as “vafler,” hold a special place in the heart of Norwegian culinary traditions. Their history is steeped in a culture of hospitality and cozy gatherings, often served as a comforting treat on various occasions. The history of waffles in Norway can be traced back centuries, with early versions likely made from a simple batter cooked over an open fire using special waffle irons. Over time, the recipe and preparation evolved, leading to the distinctively soft, heart-shaped waffles we know today. Unlike the crisp, deep-pocketed Belgian or American waffles, Norwegian waffles are known for their tender and slightly chewy texture. The preparation is straightforward, using a batter typically made from flour, sugar, eggs, milk, and butter, often with a hint of cardamom, which gives them their unique, aromatic flavor. The batter is poured into a special heart-shaped waffle iron and cooked until golden brown. Norwegian waffles are incredibly versatile in their usage. They are a staple at social gatherings, from family get-togethers to school fairs and community events. They are commonly enjoyed as a mid-day snack, a dessert, or even a light lunch. Toppings are key to the Norwegian waffle experience. Traditional accompaniments include sour cream, various jams (especially strawberry and raspberry), and brown cheese (“brunost”), a sweet and savory Norwegian delicacy. We absolutely loved the Norwegian waffles we tried. Their soft, almost cake-like texture was a delightful surprise, so much more tender than the normal waffles we’re used to. We particularly adored the combination of strawberry jam and, especially, the generous dollop of sour cream. The waffles at Alnes Fyr Cafe in Alnes were a true highlight, and we can’t wait to have them again.
