SWEDISH CRISP WAFFLES (FRASVAFFLOR)
Waffles are a very popular street food and coffee shop item in Sweden. We also eat them specifically on the Feast of the Annunciation because "Vårfrudagen" (Lady Day in Swedish) sounded a lot like "våffeldagen", thus became Waffle Day! These are a lot crisper and lighter than American and Belgian waffles and contain no eggs. Serve immediately with whipped cream and fresh fruit or jam.
Provided by TheBestRecipeFor
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda.
- Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 29.5 g, Cholesterol 53.9 mg, Fat 18.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 11.2 g, Sodium 376.9 mg, Sugar 3.5 g
HELOISES CLUB SODA WAFFLES
Make and share this Heloises Club Soda Waffles recipe from Food.com.
Provided by momma213
Categories Breakfast
Time 10m
Yield 4 waffles, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients and blend with a large spoon, being careful not to overmix. Spoon onto a HOT waffle iron and when done, you will have a delicious, fluffy waffle. These also freeze well and can be heated up in the toaster. Prep, servings and cooking time is approximate.
Nutrition Facts : Calories 1032.1, Fat 75.5, SaturatedFat 12.6, Cholesterol 108.2, Sodium 1599.3, Carbohydrate 76.2, Fiber 2.5, Sugar 14.2, Protein 12.8
WAFFLES
It's time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.
Provided by Melissa Clark
Categories breakfast, editors' pick, pancakes, main course
Time 35m
Yield about 10 waffles
Number Of Ingredients 9
Steps:
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 242 milligrams, Sugar 4 grams, TransFat 0 grams
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- Place all ingredients for the batter, besides the sparkling water in a blender and pulse 3-4 times until batter forms.
- Add the sparkling water, a little bit at a time, stirring to combine, until you get a consistency, slightly thicker than crepe batter, a consistencu of thin pancake batter.
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- Combine the wet and dry ingredients in separate bowls. Let’s get crackin’. Begin by separating the eggs. Place the whites into a clean, dry bowl and let stand at room temperature for 30 minutes.
- Beat the egg whites. Next up, beat the eggs whites-just as if you were making a meringue. Not familiar with the steps? Don’t worry; we’ve got you.
- Combine the wet and dry ingredients. Phew! The hard part is done. We’re almost at the home stretch, so it’s time to turn on the waffle maker. While the iron is heating up, pour the wet ingredients bowl into the dry ingredients.
- Fold in the egg whites. The batter is nearly there; the only step remaining is to fold in the egg whites. Folding is quite different from whisking.
- Cook. Since each waffle iron is different, we suggest cooking the batter according to the manufacturer’s directions. (We love this Hamilton Beach waffle iron because it allows for you to cook four waffles at a time.)
- Enjoy. Ding-ding! Your big, beautiful waffle is ready to serve. It’s divine with just a pat of butter and a drizzle of maple syrup, or you can treat yourself to a mountain of whipped cream.
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- Preheat the waffle iron. Combine first 3 ingredients in a large bowl, stirring until smooth. Slowly add club soda, stirring until smooth.
- Pour 1/3 of batter into preheated, oiled waffle iron; bake until golden. Repeat procedure twice to use remaining batter. Serve with maple syrup or desired topping.
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