Birkesvafler (Poppy Seed Waffles)
A recipe for Birkesvafler (Poppy Seed Waffles) inspired by our visit to Copenhagen! These light waffles are studded with poppy seeds and topped with lemon whipped cream and a drizzle of caramel sauce.
Servings 6 -8 Waffles
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons (20 grams) poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups (300 milliliters) milk
- Zest from 1 lemon
- 6 tablespoons (85 grams) unsalted butter melted and slightly cooled, plus more for greasing the iron
Toppings:
- 2 cups (473 milliliters) heavy cream
- Zest from 1 lemon
- Caramel sauce for drizzling
Instructions
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In a medium bowl, beat together eggs, milk, lemon zest, and butter.
- Add the egg mixture to the dry ingredients and whisk by hand or use a hand mixer to combine just until no lumps remain. This batter can be used right away or covered and refrigerated for up to two days.
- Preheat a waffle iron according to manufacturer's instructions. Grease the heated iron with butter.
- Once hot, pour in a ladleful of the prepared batter, about 1/4 cup (60 milliliters). Heat until the waffle is cooked through and starting to turn golden. Transfer to a plate and repeat with remaining batter.
To serve:
- To make the lemon whipped cream: In a stand mixer, blender, or by hand, beat the cream until soft peaks form. Fold in the lemon zest.
- Top the warm waffles with the lemon whipped cream and a drizzle of caramel sauce and serve immediately.