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Swedish Waffles
Waffles are delicious for breakfast, brunch, dessert or snack all year round. They taste delicious topped with whipped cream and fresh berries or jam. If you skip the sugar in the batter, you can also serve the waffles with savoury toppings.
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INGREDIENTS: (Serves 3-4)
125 g margarine
2 dl milk
4 dl flour
2 eggs
1 tbsp baking powder
2 dl cold water
4 dl flour
2 eggs
1 tbsp baking powder
2 dl cold water
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METHOD:
Melt the butter in a pan and let it cool down a little. Mix water, flour, baking powder, egg and milk. Add the butter.
Heat up the waffle iron and grease lightly before the first few waffles to prevent sticking. Bake the waffles in a waffle iron until they are crispy and nicely coloured.
Serve the waffles with jam and lightly whipped cream. Omit the sugar if the waffles are to be served with a savoury topping.
Top tips!
Mineral water instead of water makes the waffles extra crispy, some people even use beer.
Use butter both in the batter and when baking the waffles, not margarine or oil. Butter gives a tastier and richer flavour.
Do not whisk the waffle batter, stir it instead. If you whisk it too much, the waffles will become chewy.
Don't stack the waffles on top of each other, this will cause them to soften and become soggy. Instead, place them separately on a rack.
Stir the batter between baking sessions. Just like a pancake batter, the flour will sink to the bottom during this time, resulting in an uneven batter.
If you want softer waffles, add eggs to the batter, but for crispy waffles it is best to skip the eggs.
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