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–+ servings

Norwegian kefir waffles

Prep Time 5 minutes
Cook Time 1 hour
Batter resting time 30 minutes
Total Time 1 hour 35 minutes
Servings 15 waffles
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Ingredients

  • 100 g butter Extra butter for greasing the iron.
  • 3 eggs
  • 1 pinch salt A generous pinch.
  • 60 g granulated sugar
  • 500 ml whole milk
  • 250 ml plain milk kefir Measure with a measuring jug.
  • 375 g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda Use food-grade baking soda.

You will need

  • Shallow waffle iron, preferably with heart-shaped sections
  • Mixing bowls
  • Balloon whisk
  • Small saucepan
  • Measuring jug and measuring spoons
  • Kitchen scale
  • Pastry brush
  • Cooling rack

Instructions

  • Melt the butter in a small saucepan over medium heat, then take it off the heat to cool slightly.
  • Whisk the eggs, sugar and salt in a mixing bowl until lightly frothy.
  • Whisk the whole milk and kefir into the egg mixture until combined.
  • Mix the flour, baking powder and baking soda in a separate bowl.
  • Gradually whisk the flour mixture into the egg mixture, stopping when no flour lumps remain.
  • Stir the slightly cooled melted butter into the batter.
  • Let the batter rest for 30 minutes.
  • Preheat the waffle iron as directed by the manufacturer, brushing both plates with a little extra butter if needed.
  • Cook the waffles in batches, using enough batter to cover the shallow plate without overflowing. Bake each waffle for about 3–5 minutes, following the iron’s instructions, until golden and cooked through with no wet batter inside.
  • Place each cooked waffle on a rack in a single layer; let them cool completely before stacking if saving them for later.
    • Depending on the iron, the batter makes about 15–20 whole thin waffles. Count each whole waffle as one piece, not each heart. With a single iron, allow about 60 minutes for 15 waffles at 4 minutes each; more waffles will take longer.
    A deeper iron makes thicker waffles and changes the yield. Adjust the batter per waffle to fit the plates and follow the appliance’s cooking instructions.
    Do not taste the raw batter; it contains uncooked flour and eggs. If the kitchen is hotter than 32°C (90°F), rest the batter in the refrigerator and return it there between batches.

Storage and safety

Cool leftover waffles on a rack and seal them in a food-storage bag. Refrigerate or freeze within 2 hours of cooking, or within 1 hour if the temperature is above 32°C (90°F). Refrigerate at 4°C (40°F) or below and eat the next day, or freeze at −18°C (0°F) for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in a preheated waffle iron until hot throughout. Start checking after about 1 minute to avoid overbrowning.