Nutrition

Waffles — våfflor (no snow necessary)

How to make Swedish crispy waffles

Yeasted, or not? With eggs, or without? There are many ways to make waffles. If you also enjoy your waffles crispy, the best recipe I have found yet is from Johan Hedberg of Matgeek, and the following recipe is adapted from his. Just remember to put the waffle on a cooling rack before you serve it, so the steam escapes and doesn’t wilt the waffle. Makes about 6 waffles, depending on the size of your waffle iron.

100 g (1/2 cups) butter
4 dl (1 2/3 cups) flour (maybe slightly more)
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
2 dl (1/3 cup + 1/5 cup, together) milk (cold)
1 dl (1/3 cup + 2 tbsp, together) cream (cold)
1 dl (1/3 cup + 2 tbsp, together) sparkling water (cold)

For frying: butter, for greasing the iron
For serving: berries or jam and whipped cream, or whatever you prefer

  1. Melt the butter and let it cool.
  2. Sift the flour into a bowl. Add baking powder, salt, and sugar. Blend them with a wooden spoon or spatula.
  3. Add the melted butter, milk, and cream to the bowl. Stir with the spoon or spatula.
  4. Add the sparkling water and stir in. Don’t mix too well or whisk — you want the batter to be just blended. Check that the batter is the consistency you want it, or add a bit more flour or water as needed.
  5. Heat the waffle iron well. Grease it (both sides!) and add batter to bake your first waffle. I used about 1 dl (a bit more than 1/3 cup). Electric irons will let you know when the waffle is done. If you have an old-school iron, check on it after a couple of minutes and flip it.
  6. Place the waffle on a cooling rack. Ideally, don’t stack them, but serve soon after baking.
  7. Feast!

Suggestions

Going through over a decade of Hiram’s waffle recipes, it is clear that she became increasingly firm on not serving waffles with whipped cream. Her reasoning is that if there’s cream in the waffles, you don’t need the extra calories. Well, I’d say, serve the waffles however you like. Berries or jam and whipped cream are the most common ways.

If you add an egg, they become more savory and are great for serving with prawns or roe as a starter.

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