Waffle Day

Waffle with butter. Straight up

In case you didn't know; March 25th is Waffle Day! This is a Swedish tradition which has begun to spread to other countries. So, if you ever needed an excuse to make delicious waffles, now's your chance. We wanna share with you the recipe that Anders uses to make these super crispy and buttery waffles packed with flavor. It is a recipe that has evolved through the years, drawing inspiration from a vast number of sources, spanning all the way from his great grandmother up until most recently the "cooking chemist" Hobbykokken. The clue is to add a lot of ingredients which contribute to making the waffle batter filled with air, allowing for a fluffy inside while the outside gets crispy.

Ingredients

2 eggs
100 g sugar
2 dl 200ml buttermilk (skummet kulturmelk, kulturmelk eller kefir in Norway)
2 dl 200 ml organic whole milk
2 tbsp sour cream from Avdem Gardsysteri
150 g melted butter
2 dl  200ml Farris or other sparkling water
350g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence or vanilla sugar
1/2 tsp cardamom

Toppings:
Røros butter
Brown cheese from Heidal
Sour cream
Jam. We used Aronia gel from Lutro in Vitro

Waffle with sour cream and jam

Smoke and a pancake? Cigar and a waffle?

In a kitchen machine,or by hand for you gym rats out there, whisk together the eggs and the sugar to a kogel mogel (eggedosis). Add the vanilla essence if that is what you are using. If you use vanilla sugar add it with the dry ingredients in stead. Continue to whisk in the buttermilk, whole milk, melted butter and sour cream, but leave the Farris until later.

Mix all the dry ingredients together in a separate bowl. Sift the dry mix into the liquids in 2-3 rounds and incorporate it well. Finally whisk in the Farris on slow speed.

Nerding about with Espuma

Now, if you wanna be really nerdy, and you got an Espuma by hand, you can use that to add that final extreme level of air to the batter. Fill the Espuma, load the bottle with N2O, shake and refrigerate for 30 minutes.

If you haven't got an Espuma, or don't even know what the hell we are talking about, just place the bowl with the batter in the fridge for 30 minutes. Once it has risen slightly you are ready to cook up some waffles.

A final tip of advice; don't stack waffles. Waffles get soggy if you stack them. Make happy waffles. Waffles are happy when they are single. Single, and ready to mingle with some butter - straight up. Or butter and brown cheese. Or sour cream and your favorite jam.

Waffle with butter, brown cheese and jam