My first Swedish waffle experience was at Skansen – a small, traditional zoo in Stockholm. Working my way through the food market, I could see lots of hungry zoo-goers cradling portions of waffles with a mountain of cream and jam. I knew I had to try one and, of course, I absolutely loved it. I’ve put a Khoo-twist on my waffles, using roasted butternut squash in the batter. It adds a certain sweetness, nuttiness and that wonderful rich colour. You can easily tweak for both sweet and savoury dishes with strawberry jam or a crisp green salad.
Roasted Butternut Squash Waffles
Makes 8 waffles
Preparation time: 15 minutes
Resting time: 20 minutes
Cooking time: 30 minutes
Equipment: waffle iron
For the waffles:
300g roasted butternut squash or pumpkin
100g cooled melted butter, plus extra for greasing the waffle iron
200ml whole milk
2 medium eggs
1/2 tsp ground cinnamon (optional)
1 tsp fine sea salt
200g plain flour
2 tsp baking powder
To serve as a sweet:
To serve as a savoury option:
4-6 tbsp créme fraiche
1 red onion, peeled and finely chopped
2 tbsp finely chopped fresh chives
2-4 tbsp Kalix or other caviar
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.
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