I’m so excited to have finally perfected this recipe so that you can take part in this beloved Swedish treat.
If there is one thing I learned to appreciate, while living abroad in Norway and Sweden, it’s their love for waffles with berries and cream.
You will be sure to find Swedish pancakes (more like crepes) and waffles in everyone’s favorite cookbook over there, but more often, you’ll find it’s memorized by the household since they are a regular treat.
Normally, they are made in heart-shaped waffle irons, but high-quality ones like those can be hard to find here in the States. What is even harder to find is their classic “frasiga” waffle recipe equivalent for us gluten-free folks – until NOW!
The key is really twofold: follow the steps listed below and don’t forget to add the secret ingredient in the end. This combination will take your waffle to an entirely new level of delight.
Gluten-free Swedish-Inspired Waffles
Equipment
- Waffle Iron
- Electric Hand Mixer or Kitchen Stand Mixer
- Medium and Large Bowls
- Spatula
- Kitchen Scale
- Gram Scale
Ingredients
Dry Ingredients
- 200 g Organic Buckwheat Flour
- 111 g Bob’s Red Mill Gluten-free 1-to-1 Baking Flour,
- 84 g Potato Starch
- 74 g White Rice Flour
- 30 g Granulated Sugar
- 6 g Sea Salt, Fine
- 2 g Baking Powder
Wet Ingredients
- 100 g Unsalted butter, Melted and cooled
- 3 large Eggs
- 117 g Heavy Whipping Cream
- 421 g Unsweetened Almond Milk, Unsweetened
- 527 g Whole Milk
The Secret Ingredient
- 120 g Freshly Whipped Cream
Instructions
- Melt the butter and let cool
MAKE DRY MIXTURE
- Whisk together the flours, potato starch, sugar, baking powder and salt to a medium sized bowl and set aside.
MAKE WET MIXTURE
- Beat the 3 eggs on high for 3-4 minutes, until very light and fluffy.
- Warm up the whipping cream in a microwave for 30 seconds, to take the chill off.
- Add the cooled butter to the eggs, continue beating on high.
- Reduce the speed to medium, add the whipping cream and bring back up to high for two minutes.
- Combine the almond and whole milks in a large measuring cup and microwave for 2 minutes.
- Reduce the speed on the egg mixture, add the milks, bring the speed back up to medium. Beat until mixture is well combined.
- Now might be a good time to turn on the waffle Iron.
MAKE WHIP CREAM
- Whipped cream is a traditional Swedish addition to waffles or pancakes, made from scratch, typically without any additions like sugar or flavored extracts. For these waffles, we will be adding some of the whipped cream to the batter to help give the batter air and crispiness.
COMBINE
- Gradually add the dry ingredients to the wet mixture by whisking them in just enough, small lumps are OK.
- Gently fold in the whipped cream, again, small lumps are OK.
MAKE THE WAFFLES
- Spray the waffle iron with canola oil for the full "crispy" effect.
- Pour in batter and let cook according to your waffle iron's directions. You may be thinking the batter is "more wet" than usual, but just trust the process.
- Waffles will take on a lovely golden brown color on tops and bottoms when they are ready. It may take some experimentation to find the right amount of time to cook.
- Serve with a dallop of whipped cream, fruit or berries and enjoy!
Notes
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!