Swedish Waffles

“Standard” Swedish Waffles

Servings: 12 waffles

Ingredients

• 8 TBSP (1 stick) melted butter of room temperature
• 2.5 c flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 2 C whole milk

Instructions

1. Mix flour, salt and baking powder.
2. Add a small amount of milk and stir to make a thick batter; continue stirring until lump-free, before adding the rest of the milk in small portions, constantly stirring.
3. Add the melted butter, but save a small amount in order to grease the waffle iron (or use PAM in USA)
4. Finally add the eggs and continue stirring until even. (Alternatively, if you add the eggs after half of the milk, it’s easier to get the batter even.)
5. Lubricate the warmed-up waffle press with some of the saved melted butter.
6. Pour half a cup of batter into the waffle press, close and wait a couple of minutes before you remove the golden waffle and put it on to a grid to cool.
7. Repeat.

“Crispy” luxury waffles

Serving: 12-14 waffles with a crispy surface.

No eggs and less butter thanks to the whipping cream.

Ingredients

• 2 C whipping cream
• 2 C flour
• 1 tsp baking powder
• 2 TBSP melted butter, room temperature
• 1 C mineral water, ice cold
• 2 dashes salt

Instructions

1. Whip the cream until rather firm, put it aside.
2. In a separate bowl, mix flour, salt and baking powder.
3. Add the mineral water, little by little, stirring to make a lump-free batter.
4. Turn the batter into the whipped cream, stir slowly around, add most of the melted butter.
5. Lubricate the warmed-up waffle press with some of the saved melted butter.
6. Pour half a cup of batter into the waffle press, close and wait a couple of minutes before you remove the golden waffle. Repeat.
7. Serve hot, or put the waffles on a grid to keep them crispy until served.

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Both recipes should be served with whipped cream (or vanilla ice cream) and your favorite jam of cloudberries, blueberries,…