Happy Waffle Day! I know…it sneaks up on me every year too. This Swedish holiday coincides with the annunciation – that’s right, Christmas is exactly nine months away. What do waffles have to do with a virgin in the Middle East that got pregnant two thousand years ago? Nothing actually, other than they are spelled similarly in Swedish, which may be how the two got confused. Vårfrudagen is Our Lady’s Day and Våffeldagen is Waffle Day. Close enough for me.
I love any and all waffles, but these thin, heart-shaped waffles are the ones that I most associate with my Scandinavian roots and make year-round. I associate them more with Norway, where my relatives serve them with sweet, brown goat’s milk cheese, called gjetost, as a midday snack. Or with jam and cream for dessert after lunch or dinner.
120 grams (a scant cup) flour
1 tsp baking powder
2 eggs, separated
2 1/12 deciliters (1 cup) whole milk
50 grams (about 1/2 stick) unsalted butter, melted
In a small bowl whisk together the flour and baking powder and set aside. With an electric or stand mixer, whip the egg whites until soft and foamy, nearly to the soft peak stage. In a separate bowl, beat the egg yolks and milk together. Add flour/baking powder mixture and beat until smooth. Don’t over mix. A few little lumps are OK. Add the melted butter in a slow steady stream and mix until incorporated. Fold the egg whites into the batter until no more white appears. The trick is to not deflate too much of the air from the whites. Be gentle.
Using a heart-shaped waffle iron (like this one) cook the waffles until golden. Serve warm or cold, topped with jam & whipped cream. Or cheese.