Waffle Wednesday – Gresskarsvafler med krem – Pumpkin Waffles with Cream
Scandinavian style waffles meet North American pumpkins! Since this is the last Waffle Wednesday before Halloween, I thought this would be a super fitting choice for today.
As I have mentioned in previous waffle entries, please keep in mind that for Norwegian waffles, or Scandinavian waffles in general, you will need a heart waffle maker. The biggest difference here isn’t that they’re heart shaped, but they are also a lot thinner than the usual American/Belgian waffles. A waffle maker like this would be perfect, and let’s you cook two at the time!
Gresskarsvafler med krem - Pumpkin Waffles with Cream
Scandinavia meets North America in these tasty pumpkin waffles, a perfect fall treat or a tasty addition to your Halloween festivities!
- 50 grams / 1.8 oz butter.
- 4 dl / 13.5oz all purpose flour.
- 1 teaspoon baking powder.
- ⅛ teaspoon salt.
- ¼ teaspoon cinnamon.
- ¼ teaspoon ground ginger.
- ¼ teaspoon cardamom.
- 5 tablespoons brown sugar.
- 2 dl / 7 oz pumpkin puree.
- 2 dl / 7 oz whole milk.
- 1½ dl / 5 oz cultured milk / kefir.
- 2 eggs.
- 1½ dl / 5 oz sugar.
- 1 dl / 3 oz water.
- 1 tablespoon butter.
- 1 dl / 3 oz heavy cream.
- 3 dl / 10 oz heavy cream.
- 100 grams / 3.5 oz roasted hazelnuts.
- Melt butter on low heat. Add flour, baking powder, salt, cinnamon, ground ginger, cardamom, brown sugar, and pumpkin puree in a bowl.
- Whisk in milk, cultured milk, and eggs until you have a smooth batter. Add in melted butter and mix in well. Let the batter rest for 20 minutes.
- Preheat the waffle iron and cook the waffles until golden and firm. Cool down on cooling rack.
- Make caramel sauce by boiling water and sugar in a pot without stirring until it caramelizes and is bubbling. Remove from heat and stir in butter and cream. Cool to room temperature.
- Chop hazelnuts and fry in a dry frying pan until they are golden.
Whip the heavy cream until it is stiff.
Serve the waffles with cream, caramel sauce, and roasted nuts.
If you can't access cultured milk or kefir, you can substitute this by using 1½ dl / 5 oz and adding a little under a tablespoon of vinegar to it.
Recipe and image credit: Tine.no.
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If you try the recipe I would love to hear what you think! Have a Happy Halloween!