DISH RESEARCH · Dessert
Vafler
Matprat’s vafler combine wheat flour, sugar, baking powder and ground cardamom with milk, eggs and melted butter, rest the batter, cook it in a waffle iron and offer the waffles warm with separate accompaniments.
About Vafler
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat’s vafler use a wheat-flour batter seasoned with ground cardamom and sweetened with sugar. Milk, three eggs and melted butter complete the mixture, with separate accompaniments offered at serving.
Wheat flour, sugar, baking powder and ground cardamom are combined first. The milk is added a little at a time, with thorough stirring between additions to make a smooth batter.
The eggs and melted butter are stirred in, then the batter rests for half an hour. If it is too thick, the recipe offers a little water or milk to adjust it.
The batter is cooked in a waffle iron, and the waffles are transferred to a rack. Matprat suggests serving the finished waffles warm.
Jam, sour cream, sugar, butter and brown cheese are separate serving choices that can be combined. The ground cardamom remains the selected batter’s seasoning.
Ingredients in Vafler
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Eggbinder
- Cow Milkbinder
- Sugarsweetener
- Cardamomseasoning
- Saltseasoning
- Buttercooking medium
- Wheat flourbase
- Batterbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.