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WINTER LOVE PART 4: NORWEGIAN VAFLER (WAFFLES)

January 26, 2017

Part 4 of the Winter Love Series focuses on the main course of the menu.. the waffle! Mmm they are so yummy and so fitting for a wedding shower given the design features five little hearts together to shape a beautiful backdrop for all the best toppings!

 

RECIPE

1 1/2 c flour

2 t sugar

1/2 t kosher salt

3 eggs, separated, room temperature

1 c sour cream, room temperature

1/3 c water

1 t vanilla extract

1 stick unsalted butter, melted, slightly cooled

syrup, jam, butter, crème fraiche, brown cheese for serving

 

TOOLS

Norwegian Waffle Maker

Mixing Bowls

Beater or Mixer

Fork

Plate for cooling

Dish Towel

 

Makes 4 waffles

Waffles have a long history in Scandinavia and hold a special place in the hearts of individuals with Scandinavian roots no matter where they live in the world.  Waffles are so important that they actually have a day of celebration all their own!

 

Waffle Day is on March 25th and originated in Sweden as a way to celebrate Annunciation Day.  Annunciation Day is when the Virgin Mary received word that she was pregnant from Angel Gabriel.  This of course was the baby Jesus Christ who was born on Christmas nine months later.  Waffles were used to celebrate this special day out of practicality and timing.  As hens began to lay eggs again it made sense to use them to make this special treat. Other countries began to celebrate Waffle Day as well with Norway beginning to participate in the last couple decades. 

 

PREPERATION

 

  1. Mix the dry ingredients flour, sugar, and salt in a mixing bowl.

  2. In a separate bowl mix wet ingredients egg yolks, sour cream, vanilla, 1/2 c butter and 1/3 c water until smooth. 

  3. Add wet and dry ingredients together in one large mixing bowl whisking until smooth and set aside.

  4. Use an electric mixer to beat egg white until stiff peaks form.  Gently fold into batter. 

  5. Heat waffle maker to very hot before adding waffles.  You may lightly brush the waffle maker with butter before cooking any waffles, but if you do, only apply a small amount as the batter has lots of butter already.  If you apply too much butter, the first waffle may be a throwaway if it never gets crisp.

  6. Take approximately 1/3 c of batter per waffle and pour into the maker.  Use a fork to help spread the batter around to fill the shape a little.  This must be done quickly because the bottom of the waffle is already cooking and hardening in some areas.

  7. Cook until the waffle is light brown and crisp. 

  8. Stack on a plate and cover with a cotton dish towel until served to help keep moisture and heat in.

SERVING

 

In the US, waffles are typically eaten for breakfast, but in Norway they are eaten at all times of the day.  The ingredients used to serve them may alter occasion.  A good example of this is seen when waffles are taken on a hike.  It would be difficult to bring crème fraiche in the heat therefore the waffles may be eaten plain or with hard cheese.  As a dessert they can be eaten with jam, fresh berries and whip cream.  I like them warm with crème fraiche and raspberry jam. While my husband loves to change it up every time he has one!

STORAGE

 

The nice thing about this batter is that it can be made ahead of time.  The batter can be stored in a refrigerator for 4-5 days, but it can also be frozen for a much longer period of time.  So far I haven't run into issues with the batter going bad because we always eat them up really quickly!

TIPS

 

  1. I like to make the waffler batter ahead of time and just keep in the fridge.  That way I can eat freshly cooked waffles at any time the mood strikes. 

  2. If you apply butter to the waffle maker before cooking any waffles, apply the butter, let it melt than lightly blot with a towel to remove any large drops of butter.  This part takes practice because too much butter can easily make your waffle too oily to eat and never make a crispy waffle.  If your waffle maker has a non stick coat, try to make one without butter first. 

  3. Place waffle maker on a towel, paper towels, or plate.  Excess butter will drip out of the iron.

  4. When cooking the waffles, close the waffle maker and hold shut with your hand.  I find this helps spread the batter to fill the full shape.  The maker can get warm so you may want to use a towel or hot pads when holding the iron.  

  5. Give the waffle about 1 minute before checking otherwise you will risk ruining the waffle if the middle isn't cooked yet. My waffle maker has a green light that comes on.  It is typically a perfect indicator.  

  6. Step 4 is optional. I have made these waffles without mixing the egg whites separately and they have turned out just as delicious.  The texture is slightly different with the eggs separated with the waffles turning out a little less dense than their counterparts. 

 

This is a picture shows a waddle ready to come out of the maker.  Hmmm I have batter in the fridge right now... ate some for dinner last night and for breakfast this morning, but there is nothing wrong about having them for a third meal in a row. 

 

I made five batches at one time which is why there is so much batter in this photo.  The mix on the left is all the wet ingredients minus the egg whites (in the background) and the dry ingredients on the right.  Oh and yes I had wine while making all these waffles.  It makes a great pair with any baking session really. 

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