norwegian “Lunsj" Waffles
Norwegian waffles are made in super thin waffle makers and are the go-to snack on the run. On a recent afternoon hike, Kvarøy Arctic CEO Alf-Gøran and his family enjoyed these special waffles made in a waffle iron over fire! What a day! Our Kvarøy version is much thicker if you’re using a standard waffle maker, and will only yield six squares. In either case, cook them well-done so you get crisp edges.
You can eat them hot from the griddle, slathered with strawberry butter, drizzled with maple syrup, or sprinkled with a good dusting of powdered sugar.
Our Favorite Toppings:
Kvaroy Arctic smoked salmon, crème fraîche and chives
Ice cream with hot fudge or caramel sauce
Sugared berries with a dollop of whipped cream
If, by chance, there should be a waffle or two left over, freeze them for later. Just pop in the toaster when ready to eat!
Makes 16 squares
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
2 teaspoons baking soda
6 large eggs, separated, at room temperature
4 cups sour cream
1/2 cup butter, melted
DIRECTIONS
Brush the waffle iron with vegetable oil and preheat. Be sure the iron is very hot, or the first waffles will stick and separate.
Sift together the flour, baking powder, salt, sugar, and baking soda. In a large bowl, beat the egg yolks with a fork or whisk until light yellow in color. Beat in sour cream and melted butter. Stir the flour mixture into the eggs just until all the dry ingredients are moistened. Do not over mix; a few lumps are OK. With an electric mixer on medium speed, beat the egg whites until frothy. Increase the speed to high and beat the whites until stiff peaks form. Stir 1/3 of the egg whites into the batter to lighten it. Fold in 1/3 more of the whites, and then gently fold in the last of the egg whites until the batter is very light.
Pour about 1/2 cup of the batter onto a very hot waffle iron. Close the iron and bake until steaming stops.
*TIP: the iron is hot when a drop or two of water skitter across the plate before turning into steam.
Resist the temptation to lift the lid and peek at the waffle while it is baking. For waffles crisp on the outside and tender inside, watch for the steam coming out from between the plates of the iron. Once the steam stops you may lift the lid, then you can cook to the color you like. Keep these waffles warm on a baking sheet in a 200° F oven, wrapped in separate layers of cloth kitchen towels. Continue baking until all the batter is used up.