Belgian Waffles – The Scandinavian way

Belgian Waffles – The Scandinavian way

Belgian Waffles, oh how I love thee. When I was a kid, Belgian Waffles were something you would get on festivals and fairs. Waffles in Sweden are typically heart shaped, thin and crisp. I used to dream about Belgian Waffles with Nutella. Thick, delicious Belgian Waffles. I didn’t get to eat a lot of them as you can hear. Therefore, I got myself a Belgian waffle iron.

A quick snack

However on school breaks, as we have in Sweden right now, my mum used to make Swedish Waffles. It’s simple, quick and I don’t know anyone who doesn’t like waffles. She would make a huge stack of them. I would hang out with my friends during these breaks and of course, they would want waffles too.

In February we have something called a sports break. A lot of families will go skiing or do something outdoorsy. And when you are out all day this is a such a great midday snack. Since they are not sweet on their own you can also top it with cheese and sour cream.

Belgian Waffles for Breakfast and Brunch

Personally, I love Belgian Waffles as a breakfast treat. Or as a brunch treat. In fact in Swedish coffee shops where they serve brunch on Sundays. Will very often serve you a mug filled with waffle batter. Later when you are ready to bake your waffle. You’ll stand in a little queue (we love our queues in Sweden.) to bake it.

Belgian Waffles - the Scandinavian way

Crisp, fuller tasting waffles served with whipped cream and homemade raspberry jam.
Course: Breakfast, Snack
Cuisine: Scandinavian
Servings: 10 pieces

Ingredients

  • 400 ml flour
  • 1 tsp baking powder if you omit eggs, add 2 more tbsp
  • 1/2 tsp salt
  • 300 ml milk
  • 200 ml whipping cream
  • 2 eggs to omit eggs, replace with two bananas
  • 100 ml rapeseed oil suitable for cooking

Topping

  • 150 ml whipped cream
  • 100 ml raspberry jam

Instructions

  • Mix all of the dry ingredients in a bowl.
    Pour in the milk and whisk until smooth, add the whipping cream and whisk some more. 
    Mix the eggs with the batter, one at a time and whisk. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)
    Lastly, mix in the oil.
    Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron. 
    Pour about 100 ml of batter for each waffle into the waffle iron. 
    Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)

Of course, you can use a “normal” waffle iron too to make these Belgian Waffles. Just use a little less batter for each waffle and they will be a little thinner. 



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