Norwegian Waffles Recipe

Prep dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, ground cardamom, and salt until evenly combined.

Mix wet ingredients

In a separate medium bowl, beat the eggs lightly. Whisk in the whole milk, melted butter (cooled slightly so it doesn't cook the eggs), and vanilla extract until smooth.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix; let the batter rest 5–10 minutes to hydrate the flour and allow cardamom flavor to bloom.

Preheat a waffle iron to medium-high heat according to the manufacturer's instructions. Lightly brush or spray the plates with neutral oil or nonstick spray.

When the iron is hot, pour enough batter into the center to just fill the waffle grid (amount will vary by iron; roughly 1/2 to 3/4 cup per waffle for a standard Belgian-size iron). Close the lid and cook until the waffle is golden brown and crisp, usually 3–5 minutes. Avoid opening early; the waffle releases when done.

Transfer cooked waffles to a wire rack set in a warm oven (200°F / 95°C) to keep crisp while you cook the second waffle. If serving immediately, brush lightly with the optional butter.

If using lingonberry preserves, stir briefly to loosen. If using fresh lingonberries, gently mash half to create a saucy texture and leave the rest whole for berries. If desired, stir the lemon zest into the strawberries to brighten flavor.

Place two warm waffles on a plate. Spoon 1/4 cup sour cream to the side of the waffles or dollop on top as preferred.

Spoon 1/2 cup lingonberries (preserve or mashed/fresh mixture) alongside or over the waffles. Top the lingonberries with the quartered strawberries.

If desired, dust the waffles and fruit lightly with powdered sugar before serving.

If adding fried chicken: reheat a pre-cooked fried chicken piece in a 375°F (190°C) oven for about 10–15 minutes until heated through and crispy, or fry a fresh piece according to your recipe until internal temperature reaches 165°F (74°C). Serve the chicken beside or on top of the waffles as preferred.

Serve two waffles per order, with the sour cream and lingonberry-strawberry topping on the side. Offer the fried chicken add-on if requested. Enjoy immediately while waffles are warm and crisp.