During my visit to Iceland last year, I ate skyr (pronounced skeer) almost every day. Skyr is a cultured dairy product with a yogurt-like texture, that has been part of Iceland’s cuisine for over a thousand years. I learned from locals that Icelanders eat skyr for any meal – breakfast, lunch, dinner, and dessert – and it’s a ubiquitous part of their culture. You don’t have to travel to Iceland to experience skyr, as nowadays you can find it in many large U.S. supermarkets.
Skyr can also be added to other dishes to enhance their flavor or texture – think skyr tiramisu, skyr fromage, and skyr mousse. Icelanders love their skyr and you’ll find evidence of it throughout their dishes. All of this inspired me to develop a recipe for skyr waffles, which have a thicker texture than your typical fluffy waffle. These waffles are firmer and more easily hold their shape.
Icelanders often turn to rhubarb when making jams and sauces, so I decided to pair these waffles with a rhubarb syrup. I was able to find fresh rhubarb at my local supermarket in the middle of winter, but if you can’t find it, you can use frozen rhubarb as a substitute. Homemade rhubarb syrup is surprisingly simple to make and very versatile – besides waffles and pancakes, you can use it to sweeten whipped cream, stir into oatmeal, drizzle into yogurt, and add to roasted vegetables. I love the smell and taste of rhubarb, which is very apparent when you taste this homemade syrup.
You can make the rhubarb syrup ahead of time – I made mine several days before – and it’ll last awhile in the refrigerator. The waffles themselves are easy to make with only six ingredients: three dry and three wet ingredients mixed separately and then combined. I used the Hamilton Beach Belgian Waffle Maker, which was simple to use and clean with its dishwasher-safe removable grids. It has an adjustable browning control so you can adjust the crispiness of the waffles to your liking. I also enjoyed the handy flip mechanism as well, which allows the waffle batter to spread more. Bon appétit!
Icelandic Skyr Waffles with Rhubarb Syrup
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon sugar
- 1 1/2 cups whole milk
- 3 tablespoons plain skyr
- 2 eggs, beaten
- 1 pound fresh rhubarb, chopped into 1/2 inch pieces
- 2 cups water
- 3/4 cup white sugar
- Start off by making the rhubarb syrup, which can be made in advance and stored in the fridge. Add chopped rhubarb to a pot and cover with water. Bring to a simmer over high heat, gradually decreasing to medium-low to maintain a simmer. In total, simmer about 20 minutes, stirring occasionally.
- Remove from heat. Mash the solids, and then use a strainer or cheesecloth to strain out the liquid. Squeeze any remaining liquid from the solids and discard.
- Add sugar to the rhubarb liquid. Bring to a simmer over medium-high heat, stirring frequently until the sugar is dissolved. Decrease the heat to maintain the simmer. Simmer until the liquid is thickened and only about 1 cup liquid remains, 15 to 20 minutes.
- Let the syrup cool before pouring into a sealable container. Store in the refrigerator until ready to serve with waffles.
- Prepare the waffle mixture by combining and mixing the dry ingredients (flour, baking soda, sugar). In a separate bowl, combine and mix the wet ingredients (milk, skyr, eggs).
- Combine the dry and wet ingredients, mixing until smooth.
- Preheat the waffle maker. Pour about 1 cup of batter onto the center of the grids and lower the lid. Turn handle to flip the waffle maker. Cook until golden, about 3 1/2 minutes.
- Serve waffles with rhubarb syrup and optionally butter and powdered sugar.
Julia is the recipe developer, photographer, and writer behind Savory Tooth. The blog is all about tasty, savory meals, and her dishes often have bold and spicy flavors. She strives to use healthier ingredients and avoid overly processed ingredients as much as possible. Find her on Instagram, Twitter, Pinterest, and Facebook.