I Heart You Gluten-Free Waffles
Reprinted from MALIBU FARM SUNRISE TO SUNSET by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © 2021 by Erin Kunkel.
“In Sweden, waffles are always heart-shaped and very, very thin," writes Helene Henderson in the cookbook, Malibu Farm Sunrise To Sunset. "For many years I wanted these waffles for my restaurant. I searched and searched for the right waffle iron. They are easy to find for home use, but commercial heart-shaped Swedish-style restaurant waffle irons were hard to locate, until one day I finally found them. Where? Online from China, of course."
"We set out to create a recipe that reminded me of my childhood but was also gluten-free. You can use any standard waffle iron here, but I recommend tracking down a Nordic-style heart-shaped one. We top our waffles several ways: with whipped cream, maple syrup, and gluten-free granola for a nice crunch, or with a berry compote, or with whipped cream with fresh berries. It’s your choice!”
TIP: For a rich topping, fold a few tablespoons of your favorite jam into 1 cup of whipped cream.
How to Make It
1
Whisk together all the wet ingredients (eggs, milk, sour cream, and butter) in one medium bowl and all the dry ingredients (sugar, salt, spices, if using, and flour) in another. Slowly add the dry ingredients to the wet ingredients, stirring steadily until the wet and dry ingredients are combined. Let the batter sit at room temperature for about 30 minutes. (The batter can also be made a day in advance and kept in the fridge.)
2
Spray a preheated waffle iron with nonstick cooking spray, and spoon just enough batter into the iron to fill it. Close the waffle iron and cook until the waffle is brown and crisp on both sides, 3 to 5 minutes.
3
Serve the waffles with the toppings of your choice.
Ingredients
3 large eggs
3 cups whole milk
½ cup sour cream or creme fraîche
1 ½ tbsp salted butter, melted
¼ cup white or brown sugar
½ tsp salt
½ tsp ground cardamom or cinnamon (optional)
2 ½ cups gluten-free flour (I recommend Bob’s Red Mill gluten-free all-purpose baking flour)
Nonstick cooking spray
For Serving
whipped cream, maple syrup, and gluten-free granola; a berry compote; or whipped cream with fresh berries
Directions
1
Whisk together all the wet ingredients (eggs, milk, sour cream, and butter) in one medium bowl and all the dry ingredients (sugar, salt, spices, if using, and flour) in another. Slowly add the dry ingredients to the wet ingredients, stirring steadily until the wet and dry ingredients are combined. Let the batter sit at room temperature for about 30 minutes. (The batter can also be made a day in advance and kept in the fridge.)
2
Spray a preheated waffle iron with nonstick cooking spray, and spoon just enough batter into the iron to fill it. Close the waffle iron and cook until the waffle is brown and crisp on both sides, 3 to 5 minutes.
3
Serve the waffles with the toppings of your choice.
Search All of Sunset's Recipes
The Latest
These Are the Ingredients You’re Probably Going to Run out of on Thanksgiving—So Stock up Now
