Go Back

Norwegian Waffles with Orange Syrup

Course Breakfast, Dessert
Cuisine European, Norwegian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2


For the waffles:

  • 1 ½ cups white cake flour
  • cup sugar
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ½ teaspoon salt
  • 3 large eggs separated at room temperature
  • 1 cup melted butter
  • 2 teaspoons vanilla extract
  • ¾ cup water
  • Non stick cooking spray

For the orange syrup:

  • 2 oranges
  • 1 cup sugar
  • 6 tablespoons sweet sherry

To serve:

  • Freshly whipped cream
  • Cinnamon


  1. Start by assembling all of your ingredients. If you have not separated your eggs or melted the butter yet you can do so now.

The syrup:

  1. Grate zest off of oranges.

  2. Cut oranges in half and squeeze out all of the juice into a jug. Strain the pulp through a sieve into a small saucepan.

  3. Add sugar, orange zest and sherry and place over the heat. Bring to a simmer, lower the heat and let the syrup simmer for 15 - 20 minutes. Then turn off the flame and allow it to cool. Once cool, run the syrup through a sieve once more to remove the zest pieces and pour into a nice bottle.

  4. To begin making the waffle batter, combine the flour, sugar, salt, cinnamon and cardamom into a medium sized mixing bowl and combine with a whisk.

  5. Next up, in a second medium sized mixing bowl combine the egg yolks, sour cream, melted butter, vanilla essence and ¾ cup of water and whisk until smooth.

  6. Once well combined, add the dry ingredients and continue whisking until smooth.
  7. Now beat the egg whites with an electric mixer until they form stiff peaks.
  8. Once the egg yolks are nice and stiff, spoon into the batter bowl and fold gently to combine.

  9. Heat your waffle iron. Pour your batter slowly into the waffle form, taking care not to overfill it. Set the lid down and cook for 5 minutes.

  10. Serve with orange syrup, a blob of beaten cream and a dusting of cinnamon.