Vasterbotten cheese & spinach waffles
Vasterbottensvafflor med spenatSoon, it will be time for the annual Waffle Day (25th March) – this is one of the recipes we'll be serving in the cafe next week to celebrate.We make these waffles on cold days when the rain and sleet forces us to cosy up inside. This is the perfect low-effort snack – just throw everything together and cook in the waffle iron. Some of us love adding crispy pancetta/bacon pieces to this – but you can keep it veggie, too.
Servings: 7 to 8
Ingredients
- 100 grams butter melted, plus extra for greasing
- 150 grams plain/all-purpose flour – can be bought here
- 75 grams wholegrain spelt flour
- 2 teaspoons baking powder
- 75 grams Vasterbotten cheese (or mature/sharp Cheddar) finely grated – can be bought here
- 100 grams blanched cooked spinach or 3–4 frozen balls (defrosted), liquid squeezed out and chopped
- a pinch of salt
- freshly ground black pepper
- 150 grams smoked bacon pieces/pancetta chopped & cooked (optional)
- sour cream to serve (optional)
Instructions
- Heat up the waffle iron and brush with melted butter.
- Combine all the ingredients (apart from the sour cream) together with 350 ml/11/2 cups water and stir to incorporate and form a smooth, thick batter.
- Add a ladle of batter to the hot waffle iron. Close the lid and cook for 2–3 minutes or until golden brown.
- Remove from the pan and serve immediately with sour cream if liked.
Equipment
- a heart-shaped waffle iron You can use a different shaped iron but cooking time and yield may vary
Notes
From the book ScandiKitchen Fika & Hygge by Bronte Aurell, photo by Pete Cassidy. Book available on Amazon or ScandiKitchen.
