In Sweden, waffles are very popular. It is common to serve crisp waffles as a light meal for lunch or dinner, or as a snack. In fact, Swedes have converted the Christian Feast of the Annunciation to the Waffle-day or "Våffeldagen". Traditionally, waffles are served together with whipped cream and cloudberry, raspberry or bluebery jam. I think they make great company to smoked salmon, whitefish roe, sour cream and chopped spring onions.
- 160 g all purpose flour (100%)
- 3g salt (1,875%)
- 5g baking soda (3,125%)
- 300 ml heavy cream, whipped (187,5%)
- 225 ml water, sparkling, ice cold (140,625%)
- Mix the dry ingredients in a bowl.
- Add the water and whisk to a smooth batter.
- Add the whipped cream and mix very gently to a get a puffy result.
- Fry the waffles in a hot waffle iron. They should be pretty thin to get a light and crisp result.
Serve the waffles as soon as possible. On a grille, they keep crisp, but they loose some freshness when the cool.
- Use ghee (clarified butter oil) to grease the waffle iron to avoid oozing.
- if you want egg waffles, replace 20 ml cream and 40 ml water with one medium sized egg.
- if you use a non-stick waffle iron, this batter doesn't require greasing the iron.
- If you've run out of sparkling water, still water will due, but you may loose some crisp.
- I've added the percentages relative to the flour contents of the recipy, should you have to make more or less waffles than what the original recipy makes.