This Saturday I celebrated my birthday two days in advance just to get the chance to serve my friends lots and lots of waffles. March 25th is Waffle day here. I didn´t get to take pictures of those waffles so the one in the picture is made yesterday of a new wholemeal mix A found in the shop. Tasty and healthy (well, without the cream and the jam perhabs), but the home made I served on Saturday were better! With the waffles I served cloudberry jam (which is the perfect jam for waffles, really) and my own redcurrant/raspberry/vanilla jam (which is not too bad either), and whipped cream.
A special thank you to my mother and my dear boyfriend who helped out in the kitchen. It takes a lot of waffle batter, cream and coffee to entertain 14 guests!
The recipe comes from an organisation here in my hometown Södertälje which run the ski slope here. To make money to run the the snow machine and whatnot they sell these waffles. Thank God, the recipe is not a secret! They even have postcards with it! This batter is practical and keep well since it contains no eggs. I you want to make less waffles just half it, and if you want to serve the waffles with something savoury as a starter just skip the sugar.
1200 ml plain wheat flour, you can substitute wholemeal flour for some of it if you want
4 tbsp caster sugar
pinch of salt
1000 ml milk
250 grams melted butter or margarine (but I never use margarine)
400 ml sparkling mineral water, that is what makes them so crisp...
Whisk it all together and make sure there are no lumps. Let sit for 15 minutes and then bake away!