In Berit Nordstrand’s home, waffles are a regular feature at breakfast, lunch and during cosy coffee breaks. She often makes waffle batter using whatever she has in the fridge, blends the ingredients and bakes crispy, nourishing waffles in just a few minutes. Berit has developed a basic waffle recipe that makes it easy to use up leftovers in a delicious way. She encourages everyone to make their own variations and experiment with whatever they have in the fridge.
Her best tip? Use what you have and share your best waffle recipe with others. One essential tool in Berit’s kitchen is a good waffle maker. She uses a Wilfa waffle maker with air vents that let steam escape, making the waffles extra crispy. It sits out on the kitchen counter, always ready for new waffle experiments.
Here are Berit Nordstrand’s six favourite leftover waffles – perfect for anyone who wants healthier waffles and less food waste:
1. Quesadilla waffle
Leftover taco fillings get a new life in this waffle. Place a tortilla wrap in the waffle maker, sprinkle over grated cheese and any taco leftovers you have, such as beans, salsa, onion and peppers. Top with more cheese and another tortilla. Cook until the cheese has melted and you have a crispy, flavour-packed quesadilla waffle.
2. Potato waffle
Mash about 500 g of cold, boiled potatoes with 3 eggs and 200 g sour cream or Greek yoghurt. Season with salt and pepper. Serve with cream cheese, avocado and smoked salmon for a super-easy, nutritious twist on a classic waffle.
3. Oat porridge waffle with chocolate coating
Leftover porridge gets a new life in this waffle:
Use 100 ml porridge, 1 egg, 1 tsp flour and a pinch of salt.
Loosen with milk or your preferred plant-based drink.
Let the batter rest before cooking.
Cool the waffles and place them in the freezer for 30 minutes before dipping them in melted dark chocolate – just like Berit does.
4. Vegetable waffle
Soft carrots or other tired-looking vegetables can be grated and mixed into waffle batter. Root vegetables, courgette and pumpkin add both flavour and colour and are a great way to get more veg into you (or the kids). Plus, it’s a brilliant way to cut down on food waste.
5. Sour cream waffle with herbs
A simple, tasty waffle made with leftover sour cream or dip.
Use 100 ml sour cream, 200 ml milk, 2 eggs, 300 ml flour, 50 g melted butter and ½ tsp salt.
If you have herbs that are starting to wilt, like dill, coriander or basil, this is the perfect chance to use them up. Milk that’s past its date but still smells fine (not sour) can also be used.
6. Banana waffle
Overripe bananas are made for waffles! Blend 1 banana, 1 egg and 100 ml oats. Serve with yoghurt and mashed berries, or dip in chocolate once cooled. A sweet, healthy everyday favourite.