How to make traditional Swedish Waffles
The Local · 25 Mar 2016, 07:02
Published: 25 Mar 2016 07:02 GMT+01:00
Updated: 25 Mar 2016 07:02 GMT+01:00
Waffles (Våfflor) have been one of the most popular desserts in Sweden since 500AD, when they first became associated with the start of spring and the new crop season.
Unlike Belgian waffles, they are made without yeast, which makes them thinner and more similar to pancakes. Traditional Swedish waffles were square shaped but over time they have evolved into hearts and other shapes.
Waffle day is celebrated every year on March 25th. The name comes from the Christian Vårfrudagen (Our Lady's Day), which in Swedish sounds almost like Våffeldagen (waffle day), but it is no longer linked to any religious events.
Serves six to eight
Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes (plus 30 minutes standing time)
200g plain (all-purpose) flour
75g caster (superfine) sugar
3/4tsp baking powder
3/4tsp vanilla sugar
1. Melt the butter in a microwave or a saucepan, but don’t let it brown. Leave it to cool slightly.
2. Mix the dry ingredients in a bowl.
3. Gradually whisk in the milk and the melted butter.
4. Whisk in the beaten egg to form a smooth batter.
5. Leave the batter in the fridge for 30 minutes or overnight before frying.
6. Preheat your waffle iron. (Usually there is a pilot light which will go out when the waffle iron is up to temperature.)
7. Pour about 4-6 tablespoons of batter on the middle of the lower plate and close the lid. Press the lid for a few seconds so that the batter is spread evenly. (Do not press during the whole process as this will prevent the waffle from rising.)
8. Fry for about 1-2 minutes until the waffle is golden brown.
9. Serve the waffle while still hot.
1. Use a Swedish waffle iron if possible to make thin heart shapes.
2. You can use the above with a Belgium waffle iron, but it is better if you add a teaspoon of instant dried yeast to the dry ingredients (step 2).
3. The mixture improves if it is rested for at least 30 minutes or overnight in a fridge before it is used.
Recipe courtesy of John Duxbury, editor and founder of Swedish Food.
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