Våffelhjärta

Waffels are well-known throughout Europe, however there are many variations: Spanish (churros), Belgian (waffles), Scandinavian (våfflor) and many others. Mine is obviously the Scandinavian one, with its characteristic heart-shape. It is believed that they originated in ancient Greece, where they have been identified with the waffles called Obleios. But it is in the Middle Ages Latinized that they take the Latinized  name “gaufre”, which, for those who don’t know French, means “honeycomb”, texture that characterizes these sweets. They can be served with ice cream, conserves or fresh fruit.

Their closest relative is the pancake (which does not require the special plate,but just a frying pan). Also, this was re-invented by Swedish people, in a thinner form than the American-Canadian one, and comes garnished in the same way as their cousins ​​waffles.

Ingredients:
150 gr of margarine
2 + 1 / 2 dl of water
3 + 1 / 2 dl of flour
2 dl of soy or rice milk
2 teaspoons of baking soda

Method:
Heat the margarine; in the meantime mix water, milk, flour, baking soda to amalgamate them well and add the melted margarine, but don’t let it fry. Heat the plate for våfflor and cook until they become golden. Serve with vegan whipped cream and jam (raspberry or strawberry, or a sour-ish one): they’re are divine, easy to make and tasty, although many people don’t have the special plate.

Chef: Eroenegativo from VeganBlog

1. cassandra78 1 July 2011 at 13:07

   

   well, this post is a good CPD about international cooking

   
   
2. acorn 2 July 2011 at 09:42

   

   I can’t resist… I want one NOW!