A recipe for Våfflor (Swedish Waffles)! These light waffles are perfect for breakfast or brunch paired with jam, fruit, and/or whipped cream.
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Eat the World
It is time again for the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country as inspiration and post on the 10th. This month, we are celebrating Sweden and I made Våfflor (Swedish Waffles) for the event.
Check out all the wonderful Swedish dishes below prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Våfflor (Swedish Waffles)
The Swedish Våfflor traditionally are thin and particularly known for their classic heart shape. They even have their own special day on March 25th- Våffeldagen (Waffle Day)!
Recipes I came across varied widely. Some include eggs like mine (Äggvåfflor). Some don’t and are more crispy and light (Frasvåfflor). Others incorporate carbonated water, sour cream, or even heavy cream for the liquid.
For a hint of vanilla, I added about a teaspoon of vanilla sugar to the batter. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy and much less expensive to make at home:
- Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated or powdered sugar. Store in an airtight container with the scraped out vanilla beans. If not available, you can substitute with 1 teaspoon vanilla extract.
Lingonberry Jam is a type of condiment popular in Scandinavian cooking. I have been able to locate it in the jam or international section of some larger grocery stores and at IKEA.
Looking for more waffle recipes?
A Few Tips
If the batter is too thick, whisk in a splash or two more of milk. If too thin, add a little more flour (be careful not to add too much or the waffles will lose their light texture).
I formed the Väfflor into a classic heart shape using this heart-shaped waffle maker. The amount of batter used per waffle may differ in other molds.
Make sure the waffle iron is heated thoroughly before adding the batter. Grease with butter as needed.
Want to serve the waffles warm all at once? Preheat an oven to 250˚F (120˚C) and arrange the cooked waffles in a single layer on a baking sheet. Keep in the warm oven until all the batter is prepared.
Leftover Swedish Waffles can be frozen in a single layer until solid, then transferred to a freezer-safe bag. Bake straight from the freezer on a parchment-lined baking sheet and in a 350˚F (180˚C) oven until heated through, about 10 minutes.
For even more flavor, whisk in about 1/2 teaspoon of ground cardamom.
Check out what everyone else made:
- Rabarberpaj (Rhubarb Crumble) from A Day in the Life on the Farm
- Fläderblomsglass (Elderflower Ice Cream) from Culinary Adventures with Camilla
- Våfflor (Swedish Waffles) from Tara’s Multicultural Table
- Korngryn och rotsaker (Pearl Barley with Roasted Root Vegetables) from Based on a True Story
- Färskpotatis (Swedish Dill Potatoes) from Pandemonium Noshery
- Swedish Egg Coffee Recipe from Cultureatz
- Smorgastarta – Swedish Sandwich Cake from Sugar Loves Spices
- Rödbetssallad med Getost (Grated Beetroot Salad with Goat Cheese) from Amy’s Cooking Adventures
Våfflor (Swedish Waffles) Recipe
Våfflor (Swedish Waffles)
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cup (300 milliliters) milk
- 6 tablespoons (85 grams) unsalted butter melted and slightly cooled, plus more for greasing
- In a large bowl, whisk together the flour, sugar, baking powder, vanilla sugar, and salt.
- Mix in the eggs and milk, followed by the melted butter. Whisk until just combined.
- Preheat a waffle iron according to manufacturer's instructions. Grease the heated iron with butter.
- Pour in a ladleful of the prepared batter, about 1/4 cup (60 milliliters). Heat until the waffle is cooked through and golden. Transfer to a plate and repeat with remaining batter.
- Serve warm with desired toppings such as lingonberry jam, whipped cream, or fresh fruit.