• Elena

Waffle your day!

Is there a better way to start your day that indulging in a plate full of waffle?!

That was at least my take on it before moving to Sweden and learning that Waffles here can be eaten as lunch, and if you are up on the mountains skiing it's pretty much a must. There is even a specific day on the calendar, March 25th, when waffle irons in all Swedish houses turn on and people start whisking the batter to these delicious treat.

Swedish waffles are different from Belgian waffles in the sense that they are not as thick, much more crispy, and baked in a typical flower like shape. I personally like to variate between the two, and while I tend to prefer Belgian waffles to breakfast covered with maple syrup, I will never say no to a Swedish style waffle during the day..

Baking waffle from scratch is really easy and pretty much as quick as making them using one of those premade mixes. The only difference is that you will end up with a much better tasting waffle, which is crispy but not just made of air as some of those others out there seem to be. Did I get your attention? Then plug in your waffle iron and let's start!


𝒮𝓌ℯ𝒹𝒾𝓈𝒽 𝒲𝒶𝒻𝒻𝓁ℯ 𝓂𝓎 𝓌𝒶𝓎

210 gr all purpose flour (3,5 dl)

4 dl milk

2 eggs

2 tsp baking powder

2 tsp vanilla sugar (or 1 tsp vanilla extract)

200 gr butter

Turn on your waffle iron so it gets really warm and melt the butter. Set aside.

In a bowl, beat the flour, baking powder and vanilla sugar together with the milk. Add the eggs and continue whisking until you have a lump free batter. Incorporate the melted butter at last.

Pour ca 1 dl of batter on your waffle iron and bake until golden brown. This recipe is enough for 6-8 waffle.

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