Waffles
Waffles
Waffles (/ˈwɒfəlz/) are a type of 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.
Etymology
The word "waffle" comes from the Dutch word wafel, which itself derives from the Old German waba, meaning "honeycomb".
Types of Waffles
There are many variations based on the type of waffle iron and recipe used, with notable types including the Belgian waffle, the American waffle, the Brussels waffle, and the Liège waffle.
Belgian Waffle
The Belgian waffle is a type of waffle identified by its larger size, lighter batter, and higher grid pattern which forms deep pockets and has larger squares than standard American waffles.
American Waffle
The American waffle is denser and thinner than the Belgian waffle. American waffles are often made from a batter leavened with baking powder and served as a sweet breakfast food, topped with butter and syrup.
Brussels Waffle
The Brussels waffle is prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast. It is generally, but not always, lighter, crispier, and has larger pockets compared to other European waffle varieties.
Liège Waffle
The Liège waffle is a richer, denser, sweeter, and chewier waffle native to the greater Wallonia region of Eastern Belgium and alternately known as gaufres de chasse.
Related Terms
- Pancake: A flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter.
- French toast: A dish made of sliced bread soaked in eggs and milk, then fried.
- Crepe: A type of very thin pancake, usually made from wheat flour.
External links
- Medical encyclopedia article on Waffles
- Wikipedia's article - Waffles
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