I had bananas that were going bad and I had to do something with them or throw them out. I haven’t made waffles in a while, so that was what I decided to make. I’ve made many versions over the years, and when I stared into my pantry, I didn’t want to use regular all purpose flour and I had a huge container of oats, so I decided to use a blender to make oat flour. All you do is take a few cups of oats, and blend them for a minute or so until it resembles flour. Measure out the 1 cup needed for this recipe and save the rest in a Ziploc bag or jar for another use. I also saw a jar of wheat germ in my pantry and decided to throw some of that in a blender to get a smoother consistency. Just as with the oats, measure out what you need for this recipe and save the rest for later.
On March 25, Swedes celebrate Våffeldag (Waffle Day).
Observed nine months prior to Christ’s birthday, Waffle Day commemorates Mary’s conception. How did Mary’s pregnancy become associated with waffles? This day used to be called Vårfrudagen (our lady day) in honor of the Virgin Mary, and due to dialect corruptions became Våfferdagen, and eventually the modern Våffeldagen. Thus Swedes enjoy waffles on Lady Day.
Another tale reminds Swedes that migratory birds begin returning to their northern homes around the end of March, and cranes were said to carry sunlight in their beaks. “On Annunciation Day the crane carries light into bed,” is a Scandinavian proverb meaning that in early spring there is enough daylight making it unnecessary to carry a candle to lights one’s way to bed. Cranes also brought treats and gifts to children (such as dried fruits and oranges) from southern countries, but oddly enough no waffles.
Serve Swedish-style Waffles with your favorite preserves and plenty of maple syrup, or top them the traditionally Scandinavian way with strawberries or lingonberries and cream. Glad Våffeldag!
Try these deliciously light waffles for a breakfast or dessert treat.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More