Waffle

The mouth-watering fragrance really lifts from the waffle iron.

Waffles are relatively flat baked goods, with an embossed lattice-like pattern, made of flour; and they are often associated with Belgium.
‘Waffles’ have also been known as ‘wafles’, while variants include ‘Belgian’, ‘American’, ‘Brussel’ and ‘Flemish’.
The ingredients of waffles are usually a cooked batter of wheat flour, eggs, salt, milk, sugar and sometimes yeast.
Waffles are commonly spread or covered with cream, butter, icing sugar, fruits including berries, syrup, jam or ice-cream.
The term ‘waffle’ was derived from the Dutch word ‘wafel’, which itself came from the Proto-Germanic word ‘wabila’, meaning ‘web’ or ‘honeycomb’.

Waffles typically have a light or airy feel with a crisp texture, and are golden brown in colour and are cooked in a variety of shapes, including squares and hearts.
Waffles are cooked by pouring the batter in a patterned waffle iron that generally has a base and a lid that encloses the batter, and when heated, cooks the batter.
The ancestor of the waffle was the ‘obleios’, a wafer cake from Ancient Greece, which from the 1200s AD became a patterned form similar to the modern one.
The earliest known printed recipe of the waffle can be found in the late 1300s book Le Ménagier de Paris.
The waffle’s correlation to Belgian culture was created in the World Fairs of 1962 and 1964, where Belgian cooks would serve delicious Belgian-style waffles, which became popular in America.

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