Waffles waffles, I love waffles2013-03-25
- Yield : 10
- Servings : 5
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Today is Waffle Day in Sweden and it’s the perfect time to pig out on them! This day is explained as a miscommunication but my theory is that the Swedes will use any excuse to allow them to “misbehave”.
First, I would like to talk about your waffle iron. Here in Sweden, the waffles are thinner and not as thick as the American or Belgian types. The best waffle iron is the one shown here, Åviken. (No, I don’t own shares there but I’ve read a lot of reviews and this brand seems to be the best!) We have the double version which makes 2 at a time. This iron make very crispy waffles but funnily enough, when they come out of the waffle iron, they are quite soft but seem to become crispier as they cool.
This recipe is for sweet waffles and came with the waffle iron. It’s very fattening so come back tomorrow for a healthier version. You can top the waffles with jam, fresh fruits or ice cream. Anything goes!
- 125g butter at room temperature
- 75g sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon of rum
- 125g flour
- 2 tablespoons of baking powder
- 125mL milk
Cream together the butter, vanilla extract and sugar.
Beat in the eggs until the mixture is light and fluffy.
Add the dry ingredients and mix well.
Add half the milk to the mixture until it has the consistency of thick pancake mix. Add more milk if needed.
Allow to rest in the fridge for at least 30 minutes.
Heat up the waffle iron. Add 1.5 ladles of the batter to the molds. Close the iron and allow to cook for 4-5 minutes. As you make more waffles, the iron will become hotter and the cooking time will be less. The waffles are done when the iron stop steaming or after the allotted time. You can also lift the lid to check for doneness.
Serve as is or topped with fresh fruits, jam or cream.