Swedish Buttermilk Waffles
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Loading... - Emily Wellington
- 08 Sep 2022
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Waffles are particularly popular in Sweden on Våffeldagen, or “Waffle Day” on March 25th every year. Apparently this tradition started because in Swedish the Christian feast day, Vårfrudagen (Our Lady Day), sounds a bit like Våffeldagen and so Swedes decided to celebrate Vårfrudagen by making waffles. I have fond memories of eating waffles with my Swedish relatives at all times of the year, especially in late summer when they would be topped with freshly made Michigan raspberry jam. My grandfather’s cousin, Linnea, made the best waffles. These Swedish Buttermilk Waffles are her recipe which was handed down from my great, great grandmother. They are the classic äggvåfflor or egg waffles, which are full of substance and flavor. I hope you will enjoy them as much as my family does!
The Ingredients:
These Swedish Buttermilk Waffles have very basic ingredients–flour, eggs, buttermilk, butter…all things that were easy to come by on the farm. They come together quickly and are best made and eaten on the same day.
The Process:
This recipe calls for stiffly beaten egg whites folded into the batter. This lightens the texture a bit by adding volume and structure. The whites can be beaten by hand for a good arm workout, or by using a mixer.
Fold the whites gently into the batter to keep as much volume as possible.
The finished batter will look slightly grainy with the texture of the beaten whites.
