ack when Shelby and I were in college at CU Boulder we'd occassionaly go over to a family friend’s house for brunch. One of their specialties were hearty Norwegian-style waffles served with berrys and whipped cream. When we were craving these waffles we’d invite ourselves over for breakfast.
A few years ago they shared the recipe with me and I’ve since worked to perfect all the techniques. I’ve tried many slight alterations to the recipe, but the only thing I’ve ever done that yielded better waffles was to substitute milk from the original recipe with kefir. I think the slight tang from the kefir pairs well with many fruits and cuts through sweetness if you add honey or syrup.
While I call these Norwegian waffles, we typically actually use a Belgian waffle iron. These waffles are super fluffy and the combination of cornmeal and oatmeal gives them an earthy, wholesome texture. Norwegian waffles are typically denser and thinner, however, I think this waffle recipe can be used with any waffle iron.
- 1 cup fresh ground soft white wheat berries
- ½ cup fresh ground oatmeal flour
- ⅓ cup cornmeal
- ½ teaspoon salt
- Cinnamon to taste
- 1 cup kefir/filmjolk (can mix ¼ cup water and ¾ cup skyr)
- ½ cup milk + extra as needed
- 3 eggs separated
- ¼ cup butter (½ stick)
- Non-stick cooking spray
- 1 teaspoon vanilla paste (can use extract)
Yield: ~4 waffles
- Plug in waffle iron and set heat to high.
- Mix wheat flour, oatmeal flour, cornmeal, cinnamon (usually just a dash or two), and salt in a bowl.
- Separate eggs into two bowls (whites and yolks).
- To the bowl that has the egg yolks, add kefir, milk, butter (melted), and vanilla. Whisk well.
- Mix the flour mixture into the wet batter. Whisk until smooth. Keep in mind that it should be a batter. If it’s too thick you should add a few tablespoons of milk at a time until a smooth batter is achieved.
- Beat egg whites to stiff peaks.
- Fold egg whites gently into the batter. You want to fold just enough that most of the white egg is mixed into the batter, but there may still be some white ribbons/veins in the batter. Don’t overmix, it will yield flat waffles.
- Spray waffle iron well with non-stick oil. These will stick if you don’t spray well. Coconut oil works well and tastes good with the waffles, but the type of oil doesn’t matter too much.
- Pour enough batter into the waffle iron so that it fills the entire base without overflowing. Cook until golden brown and crispy.
- Serve with maple syrup and berries, apples, whipped cream, etc.