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:
- whipped cream with jam
- whipped cream with berries
- salmon, sour cream and dill
- Skagenröra with “lojrom” and red onion flakes
For something a little different, you can mix a tablespoon of cinnamon into your batter for the sweet version or a tablespoon of chopped dill for the savory version.
Disclaimer: the photo is of my breakfast at Gripsholms Värdhus in Mariefred.