…with a brown sugar / cinnamon twist. O la la! Get it while it´s hot!
There must be as many waffle recipes as there are Norwegian grandmothers, but this one has got to be the best 😉
- ca. 75 g melted butter
- 2 eggs
- 3 TS sugar
- 1 TS brown sugar
- 1 ts cinnamon
- 2 1/2 – 3 cups of milk
- 2 cups flour
- 1 ts baking powder
- pinch of salt
- ca. 75 g smelta smør
- 2 egg
- 3 ss sukker
- 1 ss brunt sukker
- 1 ts kanel
- 6-7 dl melk
- 5 dl hvetemel
- 1 ts bakepulver
- litt salt
Tilsett halvparten av melken. Bland så i melet, bakepulveret og saltet, før du rører inn resten av melken.
Start by whisking together the first 5 ingredients (butter, eggs, sugars, cinnamon). Make sure to do it slowly so that the melted butter doesn´t scramble your eggs!
Now, add half of the milk. Save the rest for later. Then mix in the flour, baking powder and salt.
You should now have a batter that is a little thick.
Add the rest of the milk. You should now have a nice batter, that is not too thin and not too thick. Let it sit and saturate for about 20 minutes or so. You could also put the batter in the fridge and make the waffles later or even the next day.
Plug in your waffle iron and let it get nice and hot. Brush it with some butter. I use a silicone brush, very happy with that one!
Pour in a ladle of batter, close the iron and take a looong, slow whiff while sighing wistfully.
My waffles always stick to the top. Is that normal?
Let the waffles cool, side by side, on cooling racks. Or just eat them hot off the press 😀
Or play with them.
Ok, I am having too much fun. Anyway, serve the waffles with butter and sugar, strawberry and/or blueberry jam, sour creme, norwegian brown cheese, maple syrup… or the way we (the half Norwegian, half American family) eat it: For breakfast on Sunday mornings, with maple syrup, accompanied by scrambled eggs with cheese and bacon!