March 25, 2009: Swedish waffle recipe (Våfflor)
In response to food-blogger extraordinaire, Kosher Camembert’s request: a waffle recipe.
Last May, Amy and Jon gave me a Swedish waffle iron! I searched the internet, and made an online Swedish waffle recipe that had so much butter the waffles tasted deep fried. Then Erika gave me this recipe. It’s in metric— don’t be a wimp, the pyrex liquid measuring cup you use has liter marks, just measure everything in that— and it’s delicious. It gets high praise from Mick, my regular, Swedish, Swedish-waffle buddy. I make it with whole wheat flour because the whole wheat flour here is really tasty, and so light that I have never once had a problem with substituting it for regular flour. If I were in the U.S., I would try only a quarter whole wheat flour. Use a very, very thin (Swedish style) waffle iron. I don’t think this would work well with the belgian style ones. In Sweden this is a desert and NOT a breakfast, but I encourage you to eat them whenever you like.
Ingredients
- 4 dl flour (i use whole wheat)
- 1 tsp baking powder
- .5 tsp salt
- 5 dl milk
- 2 eggs
- 100g butter melted and cooled (about 7 Tbs)
- whipped cream
- jam (raspberry, lingon, raspberry-blueberry…)
Directions
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mix the dry ingredients.
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mix in half of the milk.
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add other wet ingredients and mix until smooth.
- ladle into waffle iron and remove when crisp.
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top with whipped cream and jam, and eat immediately.
