Light-and-fluffy-Scandinavian-waffles

Sometimes you just get a hankering for a waffle. But you’re too lazy to go out to a restaurant and order one, and Eggos really just don’t make the cut. We’ve all been there.

This Christmas, my sister and brother-in-law got me a waffle iron. Not just any waffle iron – they got me the Chef’s Choice M830 WafflePro waffle iron. Before owning this, whenever someone mentioned waffle irons, I would think of the Belgian-style ones. You know, the kinds that crank out the thick heavy-duty waffles.

This one is not that kind. This iron makes thinner waffles, crispy on the outside, fluffy on the inside. It’s like a gourmet Eggo. More specifically, Scandinavian waffles – the perfect size and denseness, and usually formed into a ring of little hearts that pull-apart along the edges. Yes, little hearts. Who wouldn’t want to wake up to freshly-pressed, heart-shaped waffles?!

Traditionally, you’ll often find Scandinavian waffles served with lingonberry preserves, geitost (brown goat cheese), or some kind of nut spread. I just have it with some butter and maple syrup, which is good too. I will be spending the upcoming summer in Norway this year, so hopefully I’ll pick up some authentic waffle-making secrets while I’m there.

Fluffy yet crisp, and perfectly waffly. This recipe is adapted from Serious Eats, where they daringly call it The Greatest Waffle Recipe Ever.

I agree.

Ingredients
1 3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 3/4 cup milk
2 eggs
1/2 cup canola oil

1. In a medium bowl, mix together the dry ingredients: flour, baking powder, and salt. Make a generous well in the center.

2. In two separate bowls, separate your eggs – yolks in one, whites in another. Whisk the yolks first. Then, whisk in the milk and canola oil.

Light-and-fluffy-Scandinavian-waffles

3. Then pour your wet ingredients into the well you made in your dry ingredients. Slowly, stir in the dry into the wet little by little until just moistened. (yes, batter still a little lumpy!)

*Why do I need to make a well? Making a well allows you to bring in dry ingredients little by little, so that the wet ingredients can be distributed evenly without over-mixing.

Light-and-fluffy-Scandinavian-waffles

4. Whisk the egg whites until it forms stiff peaks, meaning the tips stand straight up when you lift your whisk from the whites.

5. Finally, fold your egg whites with a silicone spatula carefully into the batter. Careful not to over-mix or it’ll deflate!

Light-and-fluffy-Scandinavian-waffles

6. Spoon the batter into your waffle iron, and follow your manufacturer’s instructions for the rest. Serve with real maple syrup (really makes a difference), butter, and maybe some fresh fruit.

Light-and-fluffy-Scandinavian-waffles

Light-and-fluffy-Scandinavian-waffles

“Wake up and smell the waffles.”

Light-and-fluffy-Scandinavian-waffles

Light-and-fluffy-Scandinavian-waffles

Light-and-fluffy-Scandinavian-waffles

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