{"id":4531,"date":"2013-03-04T01:58:14","date_gmt":"2013-03-04T00:58:14","guid":{"rendered":"https:\/\/www.swedishfreak.com\/?page_id=4531"},"modified":"2018-01-01T05:04:13","modified_gmt":"2018-01-01T12:04:13","slug":"swedish-waffles","status":"publish","type":"page","link":"https:\/\/www.swedishfreak.com\/swedish-recipes\/swedish-waffles\/","title":{"rendered":"Swedish Waffles"},"content":{"rendered":"<h2>&#8220;Standard&#8221; Swedish Waffles<\/h2>\n<p>Servings:\u00a012 waffles<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>8 TBSP (1 stick) melted butter of room temperature<\/li>\n<li>2.5 c flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>2 eggs<\/li>\n<li>2 C whole milk<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Mix flour, salt and baking powder.<\/li>\n<li>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.<\/li>\n<li>Add the melted butter, but save a small amount in order to grease the waffle iron (or use PAM in USA)<\/li>\n<li>Finally add the eggs and continue stirring until even. (Alternatively, if you add the eggs after half of the milk, it&#8217;s easier to get the batter even.)<\/li>\n<li>Lubricate the warmed-up waffle press with some of the saved melted butter.<\/li>\n<li>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.<\/li>\n<li>Repeat.<\/li>\n<\/ol>\n<h2>&#8220;Crispy&#8221; luxury waffles<\/h2>\n<p><a href=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2013\/03\/IMG_0013-300x225.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-4532\" src=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2013\/03\/IMG_0013-300x225.jpg\" alt=\"swedish waffle\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2013\/03\/IMG_0013-300x225.jpg 300w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2013\/03\/IMG_0013-300x225-100x75.jpg 100w, https:\/\/www.swedishfreak.com\/wp-content\/uploads\/2013\/03\/IMG_0013-300x225-100x75@2x.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Serving:\u00a012-14 waffles with a crispy surface.<\/p>\n<p>No eggs and less butter thanks to the whipping cream.<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 C whipping cream<\/li>\n<li>2 C flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>2 TBSP melted butter, room temperature<\/li>\n<li>1 C mineral water, ice cold<\/li>\n<li>2 dashes salt<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Whip the cream until rather firm, put it aside.<\/li>\n<li>In a separate bowl, mix flour, salt and baking powder.<\/li>\n<li>Add the mineral water, little by little, stirring to make a lump-free batter.<\/li>\n<li>Turn the batter into the whipped cream, stir slowly around, add most of the melted butter.<\/li>\n<li>Lubricate the warmed-up waffle press with some of the saved melted butter.<\/li>\n<li>Pour half a cup of batter into the waffle press, close and wait a couple of minutes before you remove the golden waffle. Repeat.<\/li>\n<li>Serve hot, or put the waffles on a grid to keep them crispy until served.<\/li>\n<\/ol>\n<p>&#8212;<\/p>\n<p>&nbsp;<\/p>\n<p>Both recipes should be served with whipped cream (or vanilla ice cream) and your favorite jam of cloudberries, blueberries,&#8230;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Standard&#8221; Swedish Waffles Servings:\u00a012 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 Mix flour, salt and baking powder. Add a small amount of milk and stir to make a thick batter; continue stirring until lump-free, &#8230; <a title=\"Swedish Waffles\" class=\"read-more\" href=\"https:\/\/www.swedishfreak.com\/swedish-recipes\/swedish-waffles\/\" aria-label=\"Read more about Swedish Waffles\">Read more<\/a><\/p>\n","protected":false},"author":20,"featured_media":4655,"parent":47,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/4531"}],"collection":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/comments?post=4531"}],"version-history":[{"count":1,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/4531\/revisions"}],"predecessor-version":[{"id":7554,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/4531\/revisions\/7554"}],"up":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/pages\/47"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/media\/4655"}],"wp:attachment":[{"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/media?parent=4531"}],"wp:term":[{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.swedishfreak.com\/wp-json\/wp\/v2\/yst_prominent_words?post=4531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}