My middle child’s reaction to this recipe was priceless.
I: What are you making?
Me: Krumkake waffles.
I: What the heck is Krumkake?
(Accompanied by a very skeptical look that clearly said “Seriously? Why can’t we have normal breakfast?”)
Through the super secret wins of internet parenting, I proceeded to pull up pictures of Krumkake cookies on Pinterest. If you are asking yourself the same question – picture a much lighter, almondy version of a waffle ice cream cone. My family has usually skipped the “rolling” of the cookies, and we just go for nice, flat, crispy treats. They are delicious either way. This is a judgement-free zone.
Because my mother usually has them at Christmas time, the pictures rang a bell for my kiddo.
I: Oh! I like those! (pause for returning skepticism) Wait – how do you get those to look like waffles?
Sigh. Ye, of little faith.
Truly, friends, some of my very best concoctions have stemmed from the fact that I love something, but I am somehow short a key tool or ingredient. Which then causes me to think of something else I love, and wonder what the offspring of the two things could be.
In this case – “Voila!” Krumkake waffles. Because real Krumkake is straight-up delicious, but you need a fancy iron to make it the traditional way. While I have a whole boatload of tools and gadgets in my kitchen, what I do NOT have is said fancy iron.
I do, however, have a waffle iron. And we are a breakfast fam. The result of which is sweet, glorious, fluffy waffles that taste a little like you are eating cookies for breakfast.
Again, I say: Judgement-free zone.
There are generally two camps on waffles. The camp of folks who throw caution to the wind and just mix whole eggs into their batter.
I’ve tried to be in that camp. I have failed miserably.
So, welcome to my camp. In my camp, you will prepare your dry ingredients in one bowl, while you carefully separate your eggs and create some extra steps for yourself in another.
Sorry about that. I swear it’ll be worth it.
I usually use a standard white, plastic mixing bowl for dry ingredients. Mine has served me well, but feel free to toss your flour, baking powder, sugar and salt into whatever decent size mixing bowl you have handy. You will be adding your wet ingredients into this bowl, so just make sure you give yourself room.
I use the measuring cup you see above for the wet ingredients here. Measure out your milk, and then add your egg yolks and almond extract to this cup and blend briefly with a fork or small whisk.
Pour the whole lot in with your dry ingredients and combine. It should look like the picture on the right.
Meanwhile, you’ll get to that extra step I was talking about. Place your egg whites in the bowl of a mixer and beat to stiff peaks.
At this point, you’ll scoop your egg whites into the waffle batter. I usually do this in 3 different rounds, so it is manageable.
Carefully fold the egg whites in. If you’re like me, you will think to yourself, “Why do we call this folding?”, but just stick with it. Essentially it is the art of gently scoop the whites and waffle batter around each other until blended together. The goal is not to completely deflate the egg whites as you “fold” them in.
Your batter should seem like it’s gained some air. (Which it actually has.) This is how we get nice, fluffy waffles. At least in my experience. This is why I choose the separation route. When I’ve tried throwing whole eggs in, I end up with breakfast that looks more like square pancakes.
The other thing I’ve learned? Spray your waffle iron. Seriously. I’ve tried the arrogant approach where you assume your iron is now “seasoned”. Very bad.
Scoop or ladle the batter onto your heated iron, and allow them to cook. Since everyone’s iron is a little different, so I will leave this part up to your judgment and past experience. (If you happen to have a new iron, I typically pour enough to cover about 2/3 of the plate, since the batter will spread and fill in when you close it.)
The best way to eat these is entirely dependent on who you ask in our house. My eldest is like me, and thinks they are amazing with a little bit of powdered sugar and fresh fruit on top. My middle kiddo and my hubby insist that all waffles should be eaten with peanut butter on them. (I don’t know. If they eat things, I tend not to ask questions.) Little G is standard. He’s a butter and syrup kind of kid.
I think the one thing we would encourage across the board – try them out!
- 1 1/2 cups of flour
- 1 tsp baking powder
- Pinch of salt
- 1 cup sugar
- 1 cup milk
- 1/2 tsp almond extract
- 2 eggs, separated
- 1/2 cup melted butter
- Spray waffle iron with non-stick spray
- Heat while preparing waffle batter
- In a mixing bowl, combine flour, baking powder, sugar and salt - set aside
- Add milk, egg yolks and almond extract to separate container (I use a glass measuring cup)
- Stir liquid ingredients ino the dry ingredients
- Add melted butter and combine until smooth
- Place the egg whites in the bowl of either a stand mixer and beat to stiff peaks
- Very Gently fold into batter until just combined
- Ladel batter onto waffle iron and allow to cook
- Serve with butter and syrup or fresh fruit and powdered sugar