“Waffles are an institution in both Norway and Sweden and on a Sunday morning in either country, it’s almost as if the entire north of Scandinavia pulls their waffle irons out of the cupboard and gets cooking. Although waffles from both countries are thin, heart-shaped and delicious, they are still very different.” Adam Liaw, Destination Flavour Scandinavia






Skill level

Average: 3.8 (32 votes)

 The Swedes prefer light, crispy waffles served with berries and cream while Norwegian waffles are soft and often folded around slices of caramelised Norwegian brown goat’s cheese. The Swedish waffle recipe below is from my friend’s grandmother, who in the north of Sweden uses snow to get perfect crispy waffles. If you don’t have any snow around you, you can use ice-cold soda water.


Norwegian cardamom waffles with brown cheese

  • 125 g unsalted butter, softened
  • 110 g (½ cup) caster sugar
  • 2 tsp vanilla sugar
  • 2 eggs
  • 300 g (2 cups) plain flour
  • 2 tsp baking powder
  • 1 tsp ground cardamom
  • 375 ml (1½ cups) milk
  • melted butter, for brushing
  • Norwegian brown cheese (see Note), to serve
  • cold butter, to serve
  • icing sugar, to serve


Berry cream

  • 1 cup fresh mixed berries
  • 2 tsp vanilla sugar
  • 2 tbsp icing sugar
  • 300 ml cream


Swedish crispy waffles

  • 500 ml (2 cups) ice-cold whipping cream
  • 300 g (2 cups) plain flour, placed in the freezer to chill for at least 2 hours
  • 2 tsp baking powder
  • 250 ml (1 cup) ice-cold soda water or snow
  • 80 g unsalted butter, melted, plus extra for brushing

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

To make the Norwegian waffles, beat the softened butter and sugars together until creamy, then beat in the eggs one at a time. Sift the flour, baking powder and cardamom into the mixture, stir to combine then add the milk and whisk until smooth. Stand for 10 minutes. 

Preheat a heart-shaped waffle iron on high heat, then lightly brush both sides of the iron with melted butter. Drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and cooked through. Serve with slices of brown cheese, butter and a little icing sugar. 

To make the berry cream, place the berries and vanilla sugar in a small saucepan over low heat just until the sugar dissolves and the berries have released some of their juices. Remove from the heat and allow to cool. Whip the icing sugar and cream together until soft peaks form, then lightly fold the berry mixture through until streaked. Refrigerate until ready to serve. 

To make the Swedish crispy waffles, preheat the waffle iron. Whip the cream to soft peaks, then sift over the flour and baking powder and stir until just combined but not smooth. Stir through the soda water or snow, then stir through the melted butter just before cooking. Brush both sides of the waffle iron with melted butter, then drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and crisp. Serve with the berry cream.



• Norwegian brown cheese (often called brunost, geitost or Ski Queen) is sold in some specialty cheese shops or grocers.


Photography, styling and food preparation by Adam Liaw.

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View recipes from past seasons: Destination Flavour Down UnderDestination Flavour JapanDestination Flavour S1.