Västerbotten cheese & spinach waffles

Västerbotten cheese & spinach waffles

Västerbottensost våflor med spenat

Soon, 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.

Ingredients

100 g/1 stick butter, melted, plus extra for greasing
150 g/1 cup plain/ all-purpose flour
75 g/1/2 cup wholegrain spelt flour
2 teaspoons baking powder
75 g/3/4 cup finely grated Västerbotten cheese (or mature/sharp Cheddar)
100 g/1/2 cup blanched, cooked spinach, or 3–4 frozen balls (defrosted), liquid squeezed out and chopped
a pinch of salt
freshly ground black pepper

150 g/11/2 cups chopped, cooked smoked bacon pieces/pancetta (optional)
sour cream, to serve

– A heart-shaped waffle iron – available online. You can use a different shaped iron, but cooking time and yield may vary

MAKES 7–8

Method

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.

Recipe taken from Bronte Aurell’s book Fika & Hygge, published by Ryland Peters & Small – photo by Pete Cassidy. Buy it here, it’s a nice book.