March 25 is Våffeldagen and so, like many Swedes, I bake waffles. The typical Swedish waffles are heart-shaped. In the absence of a heart-shaped waffle iron, I just baked rectangular waffles. And of course that is fine too! A Swedish friend gave me 2 recipes for the Swedish waffles that she regularly bakes, depending on what she has at home.
Recipe 1: Swedish waffles
300 grams (liquid) flour
500 ml of whipped cream
teaspoon of salt
teaspoon of sugar
Mix half of the whipped cream with the flour. Beat the rest of the whipped cream and gently mix in the other half.
Recipe 2: Swedish waffles
200 grams of butter
350 grams of flour
1 teaspoon of salt
2 teaspoons of baking powder
750 ml of milk
Melt the butter. Mix the dry ingredients. Add the milk and then the melted butter.
In the waffle iron
Make sure your waffle iron is warm, grease the first waffle with a little butter (use a baking brush) and fill your waffle iron 3/4. Your waffle is ready after 2 minutes.
Toppings for Swedish waffles
With waffles and pancakes I, as a Belgian, mostly think of sweet toppings such as sugar, whipped cream, jam,… But I also like the Swedish heart-shaped waffles with savory toppings. Below you find some inspiration:
Warming up after a winter walk with a cup of a hot drink, it is literally heartwarming. In winter this warm drink can be glögg (the Swedish version of mulled wine) in Sweden. You can buy that glögg ready-made or you can make it yourself with this easy recipe for glögg.
I really don’t like glühwein, but I won’t say no to glögg. Some think that these are the same but I think there is a big difference in taste. And of course the glögg also includes pepparkakor!
There are many different recipes for glögg. Do you prefer a certain herb or not? Then experiment by taking it out, reducing or increasing the amount. Replace the cane sugar with dark brown sugar. Add cardamom or honey. Or cook orange peel with it. Plenty of variations!
If you would like it a bit more alcoholic, add a good splash of cognac, orange liqueur, port or rum and create your own recipe for glögg.
Ingredients for Swedish mulled wine
75 cl red wine
4 cinnamon sticks
2 tablespoons of grated ginger
4 tablespoons of cane sugar
50 grams of almonds
50 grams of raisins
20 cl freshly squeezed orange juice (you can also replace this with apple juice)
slices of 2 oranges (you can also replace this with apples)
How to make glögg
The recipe for glögg is really simple. Pour all ingredients in a large pot (except the orange slices, raisins and almonds) and boil it. Let it cool down. Ideally, you make the glögg a day in advance so all ingredients can take and give all the flavours.
Just before you want to serve the glögg, heat it up again until it boils. Strain the mixture and divide between the heat-resistant glasses. Finish the glögg with orange slices, almonds or almond slices and raisins. Serve with pepparkakor. Cheers!
P.S. You can also serve the orange slices, the almonds and the raisins on a small bowl, so everyone can add it according to their own taste.
Pea soup with pancakes, it’s a traditional Swedish dish that is served on Thursday evening. Ärtsoppa och pannkakor is made with yellow peas. With the pancakes they serve cream and jam. You can also buy the pea soup ready-to-eat (there is also a vegetarian version in the supermarket).
How to make ärtsoppa?
Those who want to make the Swedish pea soup themselves will find a recipe here. Because I don’t eat meat myself, I have omitted the meat from the recipe.
Place 5 dl of dried yellow peas for 6 to 12 hours in one and a half liters of water and a pinch of salt.
Drain the water and put the peas in a pan with 1.3 liters of water with salt. Let it boil.
Peel a small onion and insert 3 cloves. Add the onion to the water and the peas. Let the soup boil for one and a half hours.
Remove the onion. Season to taste with salt, marjoram or thyme.
Bake the pancakes: the Swedes bake their pancakes as thin as possible.
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