Traditional Swedish Waffles
Servings: 8 Thin Swedish-Style Waffles
Thin and crisp, with a buttery and lightly sweet flavor, these delicate waffles pair perfectly with the traditional Swedish toppings of whipped cream and lingonberry preserves. See tips below for perfect results.
1 Package Lars Own® Swedish Pancake Mix (8oz)
3 Tbsp granulated sugar
1 Tbsp baking powder
1⅓ cups whole milk, at room temperature
8 Tbsp (1 stick) butter, melted
2 Tsp vanilla extract
- Combine entire bag contents (8oz) Lars Own® Swedish Pancake Mix with sugar and baking powder; mix well. In a separate bowl, lightly whisk eggs; whisk in milk, melted butter and vanilla until well blended. Add dry ingredients to wet ingredients and whisk until incorporated. Do not overmix. Allow batter to stand 30 minutes at room temperature before baking.
- Bake waffles in preheated and lightly greased waffle iron for 3-5 minutes or until golden brown; serve immediately.
If desired, Lars Own® Vanilla Powdered Sugar can be used in this recipe. To substitute, lower granulated sugar to 2 Tbsp and omit vanilla extract. Add 2 Tbsp Vanilla Powdered Sugar to dry ingredients.
Make sure to warm milk to room temperature before mixing batter. If the milk is too cold, it will cause the melted butter to harden and not mix in evenly. Warm gently in a small saucepan or in the microwave.
Use salted or unsalted butter for this recipe. The salted butter results in a waffle that is slightly more savory to contrast the sweet toppings.
It is important to rest the batter after mixing to allow the gluten to relax. This will result in more tender waffles. Do not stir batter after resting; gently spoon into waffle iron.
- Fat14 g
- Sodium440 mg
- Carbohydrates28 g
- Protein6.5 g
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