Sunday Waffles (Søndagsvafler)

We’ve had a Waffle Weekend here this weekend!  Mr17 wasn’t here for waffles last weekend, so it was only fair to make the Norwegian Waffles for him to try yesterday.  Then today, I just couldn’t resist trying the other waffle recipe in The Best of Traditional Norwegian Cuisine: Sunday Waffles (Søndagsvafler).  The description at the start of the recipe got me sucked in: 

 “If you want a special treat with Sunday coffee, try these waffles.  Right from the waffle iron, spread with good jam they are <<heavenly>>.”

I decided to get brave and try them the way my mom liked to serve them–with a dollop of sour cream and a strawberry slice. 

Oh yeah.  Totally yummy!  Most likely you have what you need already in your kitchen.  Makes about 20 waffles.

  • 3 cups flour
  • 4 TBSP sugar
  • 2 tsp baking powder
  • 3 cups milk
  • 4 eggs, separated
  • 1/2 cup butter, melted and cooled

Mix flour, sugar and baking powder in a bowl.

Make a hollow in the dry ingredients and pour in 2/3 of the milk.  Whisk the batter smooth, then pour in the rest of the milk and whisk to combine.  (Note–somehow my phone ate the pictures of the hollow and the smooth batter.  I borrowed a hollow picture from Norwegian Waffles.)

Add egg yolks to the batter with the melted, cooled butter.

Beat egg whites stiff and fold them into the batter.  Your bowl and beaters must be completely free of any oil for the whites to whip up. 

Folding is just very gentle stirring. 

I use a spoonula to lift batter from the bottom over the whites until mostly smooth.

Heat the waffle iron.  Grease the waffle iron with melted butter for the first waffle only.  Ladle in the batter to fill the center–these waffles will rise and fill your waffler.  It may take a waffle or two to figure out just how much batter you need per waffle.  Feel free to eat the ones that aren’t perfect.  🙂

Fry each waffle until golden.

These are best still hot, fresh from the iron, but are also yummy at room temperature.  Place a dollop of sour cream and a strawberry slice on each waffle section, and pour yourself a nice cuppa.

Mom liked to break the hearts apart from each waffle and serve them that way as finger food at her holiday parties.

We decided we really like the texture of these waffles; sort of like a warm, crispy on the outside, yummy cloud.

Michael had his with butter only, Mr17 had his with ligonberry preserves and whipped cream, I had a couple with ligonberry and a couple with sour cream and strawberries–yummy!  What’s your favorite waffle topper?

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Filed under appetizer, breakfast, dessert, Food memories, Norwegian Foods, recipe

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