Krumkake Waffles
My middle child’s reaction to this recipe could best be described as deeply skeptical. And that’s if I’m being kind.
He guessed “something Norwegian” pretty quickly, but he migrated to TikTok to find a picture of actual Krumkake.
If, like him, you are asking yourself what it is, picture a much lighter, almondy version of a waffle ice cream cone. If my family makes krumkake, we usually skipped rolling the cookies. We decided nice, flat, crispy treats were just fine.
At Christmas time, however, my mom has found a local bakery that makes them. The pictures rang a bell for my kiddo. He also remembered that he is a fan.
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. My brain then travels to what would happen if vary the recipe slightly or turn it into something else I love.
In this case, Krumkake waffles. Because real Krumkake is 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 lightly sweet, glorious, fluffy waffles that taste a little like you are eating cookies for breakfast.
Fortunately in this house we are also a judgement-free zone.
Cooking Notes
There are generally two camps when it comes to waffles. The camp of folks who throw caution to the wind and mix whole eggs into their batter.
I’ve tried to be in that camp. I have failed miserably.
So, welcome to my camp. Here you will mix the flour, sugar, baking powder, baking soda, salt and cornstarch in one bowl. Then carefully separate your eggs in another.
Measure out the milk. Add your egg yolks and almond extract and blend briefly with a fork or small whisk.
Pour the wet ingredients into your dry ingredients and stir until you have a thick batter.
Place your egg whites in the bowl of a mixer and beat to stiff peaks.
Gently fold the egg whites in. You want the whites fully incorporated with the rest of the batter. However, you don’t want to completely deflate them. The batter will gain volume and grow noticeably.
Heat your waffle iron and spray it generously. Take it from me. The times I’ve gotten arrogant about spraying are the times I have struggled to get the waffles out of the iron.
Scoop or ladle the batter onto your heated iron. Waffle irons are different, so the amount can vary. I typically pour enough to cover about 2/3 of the plate. The batter will spread and fill in when you close the top.
Each waffle takes about 5 min or so to cook. Again, irons are different, but most have a light that turns green when ready.
The best way to eat these is entirely dependent on who you ask in our house. My eldest is like me and believes they deserve a bit of powdered sugar and fresh fruit on top. My middle kiddo and my husband insist that all waffles should be eaten with peanut butter on them.
The last time I made these, they became the base for chicken and waffles. My youngest was thrilled.
No matter your preference, they are worth a try!
