Sunday # 11 - Waffles

Today is Waffle day in Sweden. The 25th of March is the day the angel Gabriel told Mary she was pregnant. Our maid/woman/wife is Vårfru in swedish, eventually it turns in to Våffel, wich is Waffle. That is the short verion. Anyway, Waffle is almost pancake so here we go.
I decided on some swedish ones, one sweet, one savory. And also a Belgian waffle, since they are world famous.
The most sensitive palate(Anna) thought the Swedish one was better.Go Sweden.


Belgian Waffles on the rise. Warm bathroom floor.

Fist batch Kalle, Hjalle, Lisa, Karin, Frida,Mika, Ludwig,Anders, Peter, Anna

Second batch. Henrik, Abbe, Bambi, Selma

Just missing the bird.

Recipe for Belgian Waffles
1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups sifted flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff, carefully fold into batter. Let mixture stand in a warm place about 45 minutes (I put in microwave on keep warm cycle) until mixture doubles in bulk. Use 3/4 - 1 cup per waffle, makes 8-12 waffles. Top with cool whip and strawberries or fruit of your choice.

Swedish Waffles Old Style, which are very similar to Belgian ones. Just switching yeast for baking soda.

4 eggs
1 pinch salt
2 tbsp sugar
1 ½ dl water
4 ½ dl milk
6 dl flour
1 ½ tsp baking soda
1 tsp vanilla suger
1 dl melted butter

Mix eggs, salt and sugar with half of the water and milk. Add flour and baking soda and whip until smooth. Add rest of milk and melted butter.
Serve with whiped cream and jam or fruit.

Savory Potato and Leek Waffles. Very popular (among the adults)

3 dl flour
1 tsp baking soda
4 dl milk
50 g melted butter
½ dl cream
2 grated potatoes
1 finely chopped leek

Mix as above. Add potato and Leek to finished batter. Serve with this sauce

200 g Creme Fraiche
100 g Parmesan cheese
Salt and Black pepper to taste