Waffles are often served with cloudberry jam and, whipped cream. Waffles are not just for special occasions. Enjoy the Swedish waffle at your three o'clock fika break with freshly brewed coffee.
The Scandinavian waffles are thinner than Belgian Waffles which are usually served in the States. The Swedish waffles and waffle irons are usually formed in the shape of five hearts. Before the late 1800's, Swedish waffles forms were square.
Some waffle recipes date back several hundred years.
Additional Ingredients for Swedish Waffles
- Melted butter for the waffle iron.
- Cloudberry jam, fresh berries, or strawberry jam.
- Whipped cream to serve on top with jam or berries.
Should you prefer not to serve the waffles as they get ready, place them on a rack to stay crispy on the surface. Do not put them on top of each other as they will get saggy.
Waffles - Our Favorite Version
Very rich and buttery.
Ingredients
6-8 Waffles
- 400 ml (200 grams) all-purpose flour
- 200 ml cold water
- 100 grams unsalted butter
- 400 ml whipping cream
Directions - Our Favorite Version
- Melt the butter and set it aside to let it cool off.
- Mix the flour and the water together in a bowl.
- Add the cooled off butter while lightly stiring.
- Whip the cream until foamy.
- Fold the whipped cream into the batter.
- Heat up the waffle iron.
- Lightly brush the iron with melted butter before pouring the batter.
- The waffle is ready when golden on both sides and easily removed from the iron. If you use an electrical style Swedish waffle iron, the waffle is usually ready after the smoke has subdued, about 1.5 to 2 minutes.
- Trim the edges if neccessary.
- Serve the warm waffle topped with cloudberry jam and whipped cream.
Waffles - Without Butter (except for the iron)
Ingredients
8 Waffles
- 600 ml whipping cream
- 450 ml (225 grams) all-purpose flour
- 150 ml water
Directions - Waffles Without Butter
- Whip the cream until very thick.
- Sift the flour into the whipping cream.
- Add the water while whisking.
- Heat up the waffle iron.
- Lightly brush the iron with melted butter before pouring the batter. After the two first waffles you may not need to brush the iron with butter.
- The waffle is ready when golden on both sides and easily removed from the iron. If you use an electrical style Swedish waffle iron, the waffle is usually ready after the smoke has subdued, about 2 to 3 minutes.
- Trim the edges if neccessary.
- Serve the warm waffle topped with cloudberry jam and whipped cream.
Waffles - Extra Crispy
Ingredients
- 500 ml (300 grams) flour
- 1 tsp. baking powder
- 600 ml regular milk
- 250 grams butter, melted and cooled off
- 100 ml ice cold water
Directions - Extra Crispy
- Mix the flour and the baking powder together in a bowl.
- Add the milk while lightly whisking.
- Add the butter and the water and mix well.
- Heat up the waffle iron.
- Lightly brush the iron with melted butter before pouring about 1 dl of batter for each waffle.
- If you use an electrical style Swedish waffle iron, the waffle is usually ready after the smoke has subdued, about 1.5 to 2 minutes.
- Serve the warm waffle topped with cloudberry jam and whipped cream.
Waffles Like in the 1700s
This is for you who are curious and experimental. The measurement "kvarter" is used which is an old measurement of volume, a quarter of a stop. A stop was 1.3 liters. The amount of flour needed is not given in measurement of volume nor weight but by the thickness of the blend. This recipe is from the housekeeper and cook book author Cajsa Warg. She wrote the cook book titled "Hjelpreda i Hushållningen För Unga Fruentimmer", "Young Ladies' Helper in Housekeeping", which was first published in Sweden in 1755.
Ingredients
- 1 kvarter (=32.7 cl viz. 325 ml) thick sour cream
- 2 kvarter (=65.4 cl viz. 650 ml) water
- ½ kvarter (=16.35 c1 viz. 175 ml) melted butter
- 2 eggs
- flour
Directions for the Housekeeper
- Whisk all well and add as much good wheat flour until it's thick but still runs off the whisk when it is lifted.