This post in made in partnership with TINE
There’s that feeling you get when you bite into a freshly cooked, soft-yet crispy- waffle with those lovely indentions stimulating the senses. The one where the only thing in that moment is pure goodness. Nostalgia might come over you or you might create a new memory that’s sure to awaken every time a baking waffle’s scent lingers from a hot iron’s embrace.
In this way, waffles have captured the very essence of the Norwegian feeling of coziness (kos or hygge). They’ve also captured the hearts of a nation – people who cook them indoors or even outdoors over an open fire, and serve them for snacks, treats, occasions, and really any other opportunity that might arise.
Typically, Norwegian waffles are served with jam, sour cream, and brown cheese “Brunost” – or a combination of the previous mentioned. While Brunost might be an unusual topping outside of Norway, there’s just something about the combination of the spongy waffle and the smooth, tangy Brunost that works on so many levels and seems to right all wrongs.
As I mentioned in my Brown Cheese Story, each month I’m going to provide a recipe that features Brunost to show you just versatile it is. I really couldn’t think of a better way than to start off the year with the traditional waffle and Brunost combination, but this time with a little twist.
Instead of putting brown cheese on top, it’s grated and mixed into the batter. As the waffle bakes in the hot iron, the brown cheese melts throughout – adding a gooey texture and a subtle burst of Brunost in every bite. To round off the flavor, cinnamon is tossed in as well, which adds a wonderful compliment to the Brunost. The result is a soft and creamy waffle, with the tanginess of the brown cheese balanced with the sweetness of the sugar and the warmth of the cinnamon. It’s a really delicious way to serve waffles and can be eaten just as it is or with some whipped cream and/or fruits on top.
Brunost, Buttermilk and Cinnamon Waffles
Makes 12 waffles
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 ½ teaspoons cinnamon
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) milk
- 4 large eggs, room temperature
- 1/3 cup (75 g) butter, melted
- 5 ¼ ounces (150 g) grated Ski Queen®/Gudbrandsdalen
In a large bowl, mix together the flour, sugar and cinnamon. Whisk in the buttermilk and milk, followed by the eggs. Pour in the melted butter and combine into a smooth batter. Add the grated brown cheese and fold gently to combine.
Let the batter rest for 15 to 20 minutes.
Heat a waffle iron and add a little butter to prevent sticking. Scoop some of the batter on top of the iron and close. Bake until it reaches your desired texture. Continue until all the batter is used.
Serve with whipped cream and fruit or jams….or even some more Brunost on top!