I just love Norwegian waffles with a dab of strawberry jam. I didn't used to make them very often, but when I started avoiding wheat, eggs and dairy a few years ago, however, I started craving them all the more. I attempted several different recipes for gluten-, egg- and dairy-free waffles, nearly ruining my waffle iron in the attempts. Finally, after deciding to give in to eggs and dairy, I found a perfect gluten-free Norwegian waffle recipe.....simply by substituting almond flour for wheat flour in the recipe my mom wrote down when carefully watching mormor bake waffles at home in Sauda one day. The result is high in fat and calories, but is gluten-free. Of course, if you prefer to use wheat, just substitute wheat back in for the almond flour!
Pour sugar and flour into a medium-sized mixing bowl. Slowly add buttermilk, stirring by hand. Stir in whipping cream and/or sour cream. Add enough milk to make a fairly thin batter (not too thin!). Add the eggs, stirring well. Mix the baking soda and baking powder with a tablespoon or so of buttermilk, then stir into the batter. Let sit for a few minutes, then bake the waffles. Nam!