Danish Waffles

Danish Waffles © kvalifood.com

Classic Danish waffles baked in a waffle iron — crisp and light, with beer in the batter for extra lift. Served with jam or apple sauce.

Ingredients

Yields 6 waffles

  • 125 g flour
  • 2–3 tbsp sugar
  • 5–6 tbsp light beer (or sparkling water)
  • 2 eggs
  • 125 g butter
  • 1 dl heavy cream
  • butter for baking

To serve

  • jam (or apple sauce)

Directions

Make the batter

Stir flour, sugar, beer, and egg yolks into a thick, lump-free batter. Melt the butter and stir it into the batter.

Whip the egg whites and the cream separately. Fold the whipped cream into the batter. Fold in the whipped egg whites just before baking.

Bake the waffles

Heat the waffle iron thoroughly and brush with a little melted butter. Pour just under 1 dl of batter into the centre of the iron. Close the iron and bake the waffles for about 2 minutes on each side, until golden.

Serve

Serve immediately with jam or apple sauce.

Notes

  • The beer gives the waffles extra lift — it can be replaced with sparkling water.
  • Do not overmix the batter once the egg whites are folded in — this keeps the waffles light and airy.
  • Makes about 6 waffle rounds.
  • The waffles are best eaten fresh, but can be kept warm in the oven at 210°F (100°C).