Belgian waffle
Belgian Waffle
Belgian Waffle (pronunciation: bel-jən wä-fəl) is a type of waffle that originated from Belgium. It is known for its larger size, lighter batter, and higher grid pattern which forms deep pockets compared to other waffle varieties.
Etymology
The term "Belgian Waffle" is derived from its country of origin, Belgium. The waffle is a staple in Belgian cuisine and is often served as a dessert or breakfast item. The term "waffle" comes from the Dutch word "wafel", which means "honeycomb" or "cake".
Description
Belgian Waffles are typically made with a yeast-leavened batter, which makes them lighter and crispier than other waffle types. They are often served warm, topped with a variety of toppings such as powdered sugar, fresh fruit, chocolate sauce, or whipped cream. In Belgium, they are commonly served plain, but may also be served with a dusting of powdered sugar or a side of fruit.
Related Terms
- Waffle: A dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression.
- Belgium: A country in Western Europe known for its medieval towns, Renaissance architecture, and as headquarters of the European Union and NATO.
- Yeast: A type of fungus used in baking and brewing to ferment sugars, producing carbon dioxide and alcohol, which causes dough to rise.
See Also
External links
- Medical encyclopedia article on Belgian waffle
- Wikipedia's article - Belgian waffle
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