Perfect Norwegian waffles made with an easy recipe. These heart shaped waffles are deliciously eggy, with a hint sweetness and vanilla flavor. Softer than traditional waffles, so don't expect crispy waffles.
Course Breakfast, Brunch, Pancakes and Waffles, Waffles
In a medium bowl, beat the egg. Beat in the milk, yogurt and vanilla. Set aside.
In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the dry ingredients, and slowly pour in the wet ingredients while whisking it so it just comes together. Pour in the melted butter. Whisk everything together until it is smooth, being careful not to over mix. Allow to sit for 10 minutes.
In the meantime, heat up your waffle iron. When you are ready, make sure your waffle iron is fully hot. Lightly brush the bottom and top with melted butter. Gently scoop on the waffle batter, so it just covers the surface of the waffle iron. For my waffle iron, it about ¼ cup of batter per waffle.
Close the lid and hold it down for about 30 seconds (I find this helps the waffle batter spread evenly). Cook each waffle for several minutes. Repeat until all the batter is used.
Serve immediately. The waffles will go soggy if you wait to eat them. Still delicious, but not as amazing.
For the toppings
If you would like to prepare it with the toppings as pictured, cut and slice the oranges while the waffle batter is resting. You will need about ⅓ orange for each waffle.
Top each waffle with a generous spoonful of Greek yogurt. Top with the orange slices. Sprinkle with chopped pistachios. Drizzle honey over it all. Enjoy!
This recipe is adapted from The Scandi Kitchen Cookbook.The original recipe in the book makes a double batch of this recipe. I've cut it in half because 6 waffles is just enough to feed our family. Feel free to double the recipe.