Crisp, buttery and slightly savoury, Swedish waffles are delicious served with softly whipped cream and a dollop of homemade cloudberry jam. I tried making some when we were back in Sydney but I think I had a dud waffle maker as the batter separated and drizzled down the sides of the stove. Basically they were inedible.
These however were amazing.
The best waffles are made with a cast iron waffle iron (like my mum's) that has to be sizzling. And don't forget to add lots of butter to the batter!
Simple Swedish Waffles
Makes 20 waffles or 10 double
100 g butter, melted
1 cup cold water
350 ml plain flour
200 ml milk 2 tsp baking powder
Method:
1. Heat up your waffle iron well in advance so it is hot hot hot!
2. Melt the butter and let it cool slightly.
3. With a whisk combine water, flour, milk and baking powder until smooth. Add the melted butter.
4. Butter the waffle iron if needed. Use a 3/4 cup of batter for each waffle and pour mixture into hot waffle iron.
NOTE: Don't forget to close the lid. Your waffles should be crisp and golden - this will take a couple of minutes. Remove them too fast and they won't be crisp.
5. Serve hungry friends as you make the waffles or alternatively stack them on a plate as you make them. But this means the bottom ones will become a bit soft. .
6. Waffles are best served with softly whipped cream and runny jam. Cloudberry or strawberry is best.
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