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Waffle Day

Virtual Våffeldagen / Waffle Day!

Wednesday, March 25, 2020 - 12:00am

March 25 is a special day dedicated to waffles in Sweden, but why? It turns out, it’s all because of a misunderstanding. March 25 is the Christian feast day of the Annunciation – in Swedish, this is called Vårfrudagen (Day of Our Lady). “Vårfrudag” sounds an awful lot like “Våffeldag,” and it’s thought that somewhere along the lines things got lost in translation. The Swedes went with it and now, thanks to an amusing linguistic confusion, delicious waffles are eaten all around the country on March 25.

Today, because the American Swedish Institute and FIKA are temporarily closed, we’re observing this day virtually! We invite you all to make your own waffles at home and share them with us on Facebook and Instagram. We may all be far apart from one another, but that doesn’t mean we can’t celebrate one of the “Swedest” days of the year!


Two popular types of wafflea are äggvåfflor (egg waffles) and frasvåfflor (crispy waffles). Äggvåfflor can be more filling and served as a main course, either for breakfast or lunch. However, some people prefer frasvåfflor because they are crispier and lighter.

Recipes for both types are given below with credit going to John Duxbury:

Tips

• Use a Swedish waffle iron if possible to get characteristic thin heart shapes.
• You can use the recipe below with a Belgium waffle iron, but it is better if you add a teaspoon of "instant" dried yeast with the dry ingredients (step 2 for egg waffles and step 3 for crispy waffles).
• In the case of the egg waffles, the mixture improves if it is rested for at least 30 minutes in a fridge before it is used. (For brealfast waffles the mixture can be rested in a fridge overnight.)

Ingredients for egg waffles

90 g

(3 oz)

butter

200 g

(1½ cups)

plain (all-purpose) flour

75 g

(⅓ cup)

caster (superfine) sugar

¾ tsp

baking powder

¾ tsp

vanilla sugar

300 ml

(1¼ cups)

milk

1

egg, lightly beaten

Method for egg waffles

1. Melt the butter in a microwave or a saucepan, but don’t let it brown. Leave it to cool slightly.

2. Mix the dry ingredients in a bowl.

3. Gradually whisk in the milk and the melted butter.

4. Whisk in the beaten egg to form a smooth batter.

5. Leave the batter in the fridge for 30 minutes or overnight before frying.

6. Preheat your waffle iron. (Usually there is a pilot light which will go out when the waffle iron is up to temperature.)

7. Pour about 4-6 tablespoons of batter on the middle of the lower plate and close the lid. Press the lid for a few seconds so that the batter is spread evenly. (Do not press during the whole process as this will prevent the waffle from rising.)

8. Fry for about 1-2 minutes until the waffle is golden brown.

9. Serve the waffle while still hot.

Ingredients for crispy waffles

30 g

(2 tbsp)

butter

240 ml

(1 cup)

whipping cream

125 g

(1 cup)

plain (all-purpose) flour, sifted

¾ tsp

baking powder

pinch

salt

150 ml

(10 tsbp)

cold sparkling mineral water

Method for crispy waffles

1. Melt the butter in a microwave or a saucepan, but don't let it brown. Leave it to cool slightly.

2. Whip the cream until it forms soft peaks.

3. Fold in the flour, baking powder and salt.

4. Add the cold sparkling water and then finally the melted butter. Mix to produce an even batter.

5. Preheat your waffle iron. (Usually there is a pilot light which will go out when the waffle iron is up to temperature.)

6. Pour about 4-6 tablespoons of batter on the middle of the lower plate and close the lid. Press the lid for a few seconds so that the batter is spread evenly. (Do not press during the whole process as this will prevent the waffle from rising.)

7. Fry for about 1-2 minutes until the waffle is golden brown.

8. Serve the waffle while still hot.

Serving suggestions

1. Jam and lightly whipped cream or ice cream is the most popular way of serving waffles. (The photo above shows egg waffles with cloudberry jam.)

3. Waffles are also nice with fresh fruit and cream. (If the fruit needs some sugar, use demerara sugar with crispy waffles.)

4. Waffles go really well with a blueberry or bilberry compote: rinse 150 g (5 oz) of berries (fresh or frozen) and add to a saucepan along with two tablespoons of caster (superfine) sugar. Simmer gently until the juice runs and they are beginning to soften, about 5 minutes. Leave to cool. Pour on top of the waffles, dust with ground cinnamon and add some lightly whipped cream or ice cream.

5. For a spicer blueberry compote: mix 200 g (7 oz) blueberries, 1 tablespoon of caster (superfine) sugar, 1 teaspoon of balsamic vinegar, a pinch of ground cinnamon and a pinch of ground cloves. Poach for about 5 minutes until soft and gooey and then increase the heat and boil for 4 minutes to thicken. Serve warm or cold with waffles and whipped cream or ice cream.

6. For a slightly more luxurious topping make some blåbärskräm (bilberry/blueberry cream): lightly whip 300 ml (1¼ cups) of whipping cream and mix with 2 tablespoons of icing sugar (powder sugar), ½ teaspoon of vanilla powder and 150 g (5 oz) of lightly cooked blueberries or bilberries. If you use blueberries sprinkle over some ground cinnamon when you serve the waffles. (For a more filling version, replace half of the whipped cream with mascarpone cheese.)

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