Swedish waffles are the best! Although I’m married to a Belgian, I still love the Swedish waffles my grandmother used to make better than any others…and the recipe is surprisingly easy. I want to point out a few things about these waffles:

First of all, Swedish waffles are made with a heart-shaped waffle iron, so the large waffle separates into 5 cute, mini-heart waffles. Second of all, these use a lot of butter and are thinner and crispier than Belgian waffles. Thirdly, Swedish waffles are usually served with jam and whipped cream! I used to buy my Swedish waffle mix in Sweden or at IKEA, but then IKEA stopped selling the mix and my mother pointed out that they are really easy to make from scratch.

Eva teacups and lotus bowls available at Etsy: https://etsy.me/2NpkJ15

Swedish Waffle Batter:

100 gr. butter ~ 1/2 cup melted butter

225 gr. milk ~ 1 3/4 cup milk

200 gr. flour ~ 1 1/2 cup flour

Melt the butter and blend the milk, flour and butter until smooth.

Heat up the waffle iron and grease it with a little butter.

Pour the waffle batter into the hot iron and cook until crispy and browned.

My waffle iron has a light that indicates when the iron is heated up and the waffles are ready, but you eyeball this too.

Serve warm with strawberry jam, whipped cream, and tea.

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