Scandinavian waffles are thinner than American waffles and can be served up in many different ways. My favorite way to eat them is topped with Norwegian brown cheese and jam. To make heart waffles, you will need a Scandinavian waffle iron. Recipes vary but the following is a typical Norwegian batter (from We Love Waffles by Stine Aasland).
1/2 cup sugar
1/2 teaspoon salt
4 cups whole milk
4 cups unbleached all-purpose flour
3/4 cup sour cream
1 1/2 stick butter
2 teaspoons cardamom
Beat eggs and sugar until light and fluffy. Add wet and dry ingredients alternately. Beat a few minutes to make a smooth batter. Melt butter and beat slowly into the batter. Let the batter rest for at least 15 minutes before cooking. When refridgerated, batters keep for 4-5 days.