Every March, Denmark celebrate Waffle Day, and so this year, we want to celebrate too.

No matter what toppings might divide our opinions, we can all agree on one thing. We love waffles. Denmark celebrate Waffle Day is a tradition in Denmark, Norway and Sweden, but we thought that this year, we’d like to get involved too. Any excuse for some waffles, are we right? Of course we are. We’ve picked out some of our favourite waffle recipes, so if you’re not fancying plain old traditional waffles, you can branch out a little and try some of these.

EASY WAFFLES

Image: rigitte Tohm from Pexels

Ingredients

  • plain flour 250g
  • baking powder 1 tsp
  • golden caster sugar 25g
  • eggs 2, beaten
  • whole milk 475ml
  • groundnut oil 2 tbsp, plus extra for the waffle iron

Method

  1. Put all the dry ingredients into a bowl with ½ tsp salt. Mix the eggs, milk and oil in a jug. Gradually mix the wet into the dry ingredients to make a batter.
  2. Brush a waffle iron lightly with oil (or use spray oil if you have it). Pour the batter into the waffle iron and cook for 4-5 minutes until golden and cooked through. Repeat with the remaining batter. Let everyone choose their own toppings.
  3. Top with the likes of blueberries, honey, strawberries, chocolate sauce, avocado’s, fried eggs – whatever you fancy!

WHISKEY AND RYE WAFFLES

Image: Olive Magazine

Ingredients

  • plain flour 200g
  • wholemeal rye flour 75g
  • cocoa powder 50g
  • baking powder 2 tsp
  • salt 1/4 tsp
  • eggs 3, separated
  • caster sugar 50g
  • vanilla extract 1 tsp
  • milk 450ml
  • unsalted butter 100g, melted

For the sauce

  • caster sugar 150g
  • salted butter 10g
  • sea salt flakes a pinch
  • double cream 125g, plus extra to serve
  • whiskey 3 tbsp
  • vanilla bean paste or extract 2 tsp
  • pecans chopped, to serve

Method

  1. To make the waffle batter, put the flours, cocoa powder, baking powder and salt in a large bowl and mix together. In a separate bowl, whisk the egg whites until frothy then, while still whisking, slowly sprinkle in the sugar until the meringue holds stiff peaks. Add the egg yolks, vanilla, milk and melted butter to the dry ingredients and whisk together until smooth. Fold in the egg whites in three additions. Cook in a waffle maker following the manufacturer’s instructions.
  2. To make the sauce, put the sugar in a medium pan and cook over a medium heat until melted, then boil until the sugar has caramelised, turning a deep copper. Add the butter and salt, stirring to combine. Pour in the cream and stir to form a smooth caramel. Add the whiskey and vanilla and cook the caramel for a minute or two, then remove from the heat and pour into a jug.
  3. To serve, drizzle the waffles with the caramel and top with some chopped pecans.

CHEESY POTATO WAFFLES

Image: Olive Magazine

Ingredients

  • cold mashed potato 400g
  • plain flour 100g-150g
  • grated cheddar a handful
  • spring onions 2, finely sliced
  • egg 1

Method

  1. Add leftover mashed potato and flour to a large bowl with a couple of handfuls of cheddar cheese, the sliced spring onions and egg.
  2. Add a sprinkle of salt and pepper and mix together. Form the mixture into patties, each one a bit bigger than your hand. Add a little more flour if the mix is sticking to your hand.
  3. Grease a waffle iron well and put the potato patties into it.
  4. Cook for five minutes until golden brown.

CREAM TEA WAFFLES

Image: Olive Magazine

Ingredients

  • cherries 100g, stoned
  • cherry jam 50g
  • strawberries 100g, halved
  • raspberries 100g
  • rosewater 1 tsp (optional)
  • earl grey tea 1 tsp loose leaf
  • icing sugar 1 tbsp
  • ready-made sweet waffles 2-4 depending on size
  • melted butter 1 tbsp
  • clotted cream 2 big spoonfuls

Method

  1. Put the cherries in a small pan with the jam and 2 tbsp water. Heat gently until the jam is melted, then cover and simmer for 2 minutes to start softening the cherries. Add the strawberries, cover and simmer for a further minute. Add the raspberries and simmer for 30 seconds. Turn off, stir in the rosewater, if using, and leave at room temperature.
  2. Heat your grill. Grind the earl grey tea with the icing sugar using a pestle and mortar. Put the waffles on a baking sheet and brush the tops with half the butter. Sprinkle over half the tea and sugar mixture and grill for about 2 minutes or until golden and crisp. Turn and repeat on the other side.
  3. Divide the waffles between two plates, spoon over the compote and the clotted cream.

Feature image: Brigitte Tohm from Pexels