Swedish Waffles with Berry Compote

These waffles are a weekend favorite with Gavin Kaysen’s family—the recipe comes from his wife Linda’s family in Sweden—and we’re sure yours will love them, too. Topped with a fresh berry compote, they're a great way to start a day of lounging in your PJs.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Berry Compote

1 pint blueberries, blackberries, or raspberries, or use a combination, if you prefer

3 tablespoons sugar

Juice of half a lemon

Waffles

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1 pinch kosher salt

1/8 teaspoon pure vanilla extract

1 3/4 cups whole milk

7 tablespoons unsalted butter, melted, plus more for brushing the waffle iron

Directions

  1. Berry compote: In a small saucepan, combine berries, sugar, and lemon juice. Gently heat until sugar is dissolved. Crush about half of the berries with a wooden spoon; allow the rest to soften but maintain their shape, 10 minutes. Set aside.
  2. Waffles: In a bowl, whisk together the flour, baking powder, and salt. Make a well in the ingredients and pour in the milk and vanilla; whisk thoroughly. Then whisk in warm (not hot) melted butter until fully incorporated. The batter should be thin.
  3. Heat a waffle iron according to the manufacturer’s directions. Brush waffle iron on both sides with some of the remaining melted butter. Ladle enough batter to evenly cover the lower plate. Close the lid and cook until the waffles are brown and crispy, about 3–4 minutes. Repeat in batches with remaining batter; make 6–7 waffles.
  4. Assembly: Place waffles on a serving platter, spoon berries on top, and serve.