Catholic Recipe: Swedish Waffles

INGREDIENTS

  • 1-1/3 cups flour
  • 1/2 teaspoon salt
  • 2 cups sour cream
  • 3 Tablespoons water
  • 1/2 cup butter  

    Toppings: lemon juice, sugar and cinnamon or stewed lingonberries

Details

Prep Time: 3 hours

Difficulty:  ★☆☆☆

Cost:  ★☆☆☆

For Ages: 11+

Origin: Sweden

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Similar Recipes (3)

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Feasts (3)

Also Called: Våfflor;

In Sweden the Feast of the Annunciation is familiarly called Vaffelsdagen (Waffle Day). The Swedish Vårfrudagen which is "Our Lady's Day" (the Feast of the Annunciation) said very quickly sounds similar to Våffeldagen ("waffle day") which became the name and tradition for this day in Sweden. Here is a favorite recipe for that dish. Swedish waffles were originally shaped as a square, but now they are usually heart shaped and served with jam or fruit ( Lingonberries is the traditional Swedish topping) and whipped cream or ice cream. Swedish waffles are made without yeast (unlike Belgium waffles) so they are thinner and have a texture which is more like pancakes.

This feast celebrates the actual moment of the Incarnation, when the Angel Gabriel appeared to Mary in her home in Nazareth — a scene so often commemorated in art and story and marked by every ringing of the Angelus bell. In old calendars it is called Feast of the Incarnation, Beginning of the Redemption, Annunciation of Our Lord. It is now held as a feast in honor of Our Lady in the Western Church, although the Church of the East makes the day rather a feast of Christ.

This day, also known as Lady Day, has long been observed with high honor in many parts of the world. In Russia it was considered so solemn a feast that, according to popular tradition, "even the birds do not mate on this day." It is also the day of the years when, according to belief in the Tyrol, the swallows return from their winter sojourn. And they will tell you too that on September 8th, which is Mary's birthday, they will once again fly southward.

DIRECTIONS

Sift the flour with the salt and add to the cream together with the water which should be ice cold. Keep this batter in the refrigerator for one to two hours. Then melt the butter and add to the batter. Heat the waffle iron and bake your waffles as usual. Serve with lemon juice, sugar and cinnamon, or stewed lingonberries.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951