Straight from her new book The Little Swedish Kitchen, Insta-loved TV chef, Rachel Khoo shares this sweet waffle recipe with us and it's the stuff of home-brunch dreams.
"I had my first Swedish waffle when I visited Skansen, Stockholm’s answer to a zoo and amusement park.
There’s plenty to see, with native animals such as moose, wild boar and lynx, and also old Swedish farmhouses where the guides (dressed in traditional costumes) demonstrate how to make typical Swedish food, from knäckebröd to home-smoked fish.
The sweet smell of freshly made waffles enticed me past the wild boar burger stand in pursuit of a waffle I had spotted earlier, served with a generous dollop of whipped cream and strawberry jam."
Roasted butternut squash waffles
"Butternut squash definitely doesn’t feature in a regular Swedish waffle, but it does give it a natural sweetness, which means you can reduce the refined sugar normally added to the batter. It also gives you the option of turning this into a starter (or even a main when served with a crisp green salad) instead of serving it as a sweet treat."
• 300g roasted butternut squash or pumpkin
• 100g cooled melted butter, plus extra for greasing the waffle iron
• 200g buttermilk
• 200ml whole milk
• 2 medium eggs
• ½ tsp ground cinnamon (optional)
• 1 tsp fine sea salt
• 200g plain flour
• 2 tsp baking powder
• strawberry jam
• whipped cream
Mash the roasted butternut squash or pumpkin and mix with the butter, buttermilk, whole milk and eggs. Sift together the remaining waffle ingredients into the bowl and fold to incorporate. Don’t overmix or you’ll get a heavy batter. Leave to rest at room temperature for 20 minutes.
Heat up your waffle iron, brushing with melted butter if required (no need with non-stick ones). Pour a ladle of batter into the middle. Gentle close the lid and cook for a couple of minutes or until the outside is crisp (this will vary, depending on the heat of your waffle iron).
Leave to cool for a minute before topping with the garnish of your liking.
Top Tip: If you don’t have a waffle iron, you could make small drop pancakes instead. Heat up a non-stick frying pan on a medium heat, then pour in a small ladleful of batter. Fry for a couple of minutes on each side until golden.
Get Ahead: The batter can be made the day before and chilled. Take out the fridge 30 minutes before using, so it returns to room temperature. This ensures a lighter, fluffier batter.
Main image by Pietro De Grandi