Dear Daughter,

This is a recipe I can’t forget to give you. Swedish waffles! So good for breakfast or dinner. In Sweden you would never eat waffles for breakfast, but we are not in Sweden now, are we? Don’t forget to have some strawberry preserves and whipped cream at home. You don’t put maple syrup on Swedish waffles.

This recipe makes 8 waffles. The ones you don’t eat right away you can save and make sandwiches later. So good!

Ingredients

3 ½ oz butter
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups plus 3 tablespoons milk
2 eggs
A stick of butter

Directions

Melt the butter on low heat
In a separate bowl, whip together flour, baking powder and salt with half of the milk until you have an even smooth batter.
Add the rest of the flour in the rest of the milk, eggs and the melted butter, whip until thoroughly mixed.
Heat the waffle iron and brush with butter (I use a new stick of butter and use it to spread butter over all areas on the waffle iron)
Pour in 6-8 tablespoons of batter and bake until golden brown.
Serve with strawberries preserves and whipped cream.
Enjoy!