Waffle
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{{this|the food item|Waffle (disambiguation)}}
[[Image:Brussels waffle.jpg|thumb|upright|Brussels waffle]]
A '''waffle''' is a light [[Batter (cooking)|batter]] cake cooked in a [[waffle iron]] patterned to give a distinctive and characteristic shape.
==Varieties of waffle==
* The '''Brussels Waffle'''<ref>[http://www.aopy00.dsl.pipex.com/recipes/waffles.shtml Brussels Waffle recipe]</ref> or '''Belgian Waffle''' is prepared from a yeast-leavened batter, and is often a more light and crisp waffle compared to other waffle varieties. It is often served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread. It may also be served as a dessert, with fruits, whipped cream or [[ice cream]].
[[Image:Liège waffles with berries.jpg|thumb|Liège waffles with berries]]
* The '''Liège waffle'''<ref>[http://www.aopy00.dsl.pipex.com/recipes/liege_waffles.shtml Liège waffle recipe]</ref> (from the city of [[Liège (city)|Liège]], in eastern Belgium) is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops, but it is also possible to buy them in supermarkets. They are smaller, sweeter and denser than "Belgian waffles". The last-minute addition of [[nib sugar]] to the batter produces a caramelized sugar coating. This gives a distinctive flavor. Most are served plain, but some are [[vanilla]] or [[cinnamon]] flavored, and can be served with toppings like fruits, creams, and chocolate. The Liège waffle was invented by a cook of the [[Bishopric of Liège|prince-bishop of Liège]] in the 18th century.
*'''American waffles'''<ref>[http://lonestar.texas.net/~fitch/recipies/waffles.html American waffle recipe]</ref>, common in the United States, are made from a batter leavened with [[baking powder]], rather than yeast. They are usually served as a sweet [[breakfast]] food, topped with butter and various [[syrup]]s. but are also found in many different savory dishes, such as [[chicken and waffles]]. They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to [[North America]] in 1620, by [[pilgrims]] who brought the method from Holland. [[Thomas Jefferson]] brought a waffle iron from France, and ''waffle frolics'' or ''parties'' became popular in the late eighteenth century. Waffles were eaten with both sweet (e.g. molasses or maple syrup) and savoury (such as kidney stew) toppings.<ref>{{cite book
| last = Davidson
| first = Alan
| authorlink = Alan Davidson (food writer)
| coauthors =
| title = The Oxford Companion to Food
| publisher = Oxford University press
|date=1999
| location = Oxford
| pages = xx + 892
| url =
| doi =
| id = ISBN 0-19-211579}}</ref>
*In [[Ireland]], the [[United Kingdom|UK]] and south-western [[Germany]], the '''[[potato waffle]]''', is a savory [[frozen food]] in waffle shape, made of reconstituted [[potato]], [[Cooking oil|oil]] and [[seasoning]]s. These waffles may be [[baking|baked]], [[Grilling|grilled]], prepared in a [[toaster]] or [[frying|fried]], and are used as a side dish or snack.
*'''Hong Kong style waffle''', in [[Hong Kong]] called a "grid cake" (格仔餅), is a waffle usually made and sold by street [[hawkers]] and eaten warm on the street<ref>[http://mrnaomi.wordpress.com/2008/01/23/hong-kong-streets-snack/ Descriptions of Hong Kong Waffles]</ref> . They are similar to a traditional waffle but larger, round in shape and divided into four quarters. They are usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle and then it is folded into a semi circle to eat. Egg, sugar and [[evaporated milk]] are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of [[yolk]]. Sometimes different flavors, such as [[chocolate]] and [[honey melon]] flavor are used in the recipe and create various colors.
[[Image:Gaufre biscuit.jpg|thumb|Two stroopwafels]]
*'''[[Stroopwafels]]''' ({{lang-nl|syrup waffles}}) are thin waffles with a [[syrup]] filling. They were first made in [[Gouda]] in the [[Netherlands]], during the 18th or 19th century. The stiff batter for the waffles is made from [[flour]], [[butter]], [[brown sugar]], [[yeast]], [[milk]], and [[Egg (food)|eggs]]. Medium sized balls of batter are put on the [[waffle iron]]. When the waffle is baked, and while it is still warm, it is cut into two halfs. The warm filling, made from syrup, brown sugar, butter, and [[cinnamon]], is spread in between the waffle halfs, which glues them together.<ref name="gouda">[http://www.gouda-online.nl/informatieid-11.html Stroopwafels. Een traditionele Goudse lekkernij]. [http://www.gouda-online.nl/ Gouda-Online.nl]. Retrieved on [[2008-01-02]]. {{nl icon}}</ref> They are popular in Belgium and the Netherlands.
[[Image:Waffle Maker.jpg|thumb|upright|A [[waffle iron]] for Scandinavian waffles]]
*'''Scandinavian waffles''' are soft and generally divided into four or five segments, traditionally vaguely heart-shaped. The segments are often separated and eaten one by one or folded in pairs. Scandinavian waffles are mostly eaten with whipped cream and berry jam, for example raspberry jam or blueberry jam. the "Scandinavian" waffle is believed to originate from Sweden{{Fact|date=June 2008}}. In Sweden these waffles are also referred to as "frasvåffla" which roughly translated means crispy waffle.
==Medieval origins==
The modern waffle has its origins in the wafers-very light thin crisp cakes, baked between ''[[Waffle iron|wafer-irons]]''-of the [[Middle Ages]]<ref name="OED">[[Oxford English Dictionary]]</ref>. Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. Some plates had imprinted designs such as a [[coat-of-arms]] or [[landscape]], while some had the now-familiar honeycomb/gridiron pattern (there is evidence that in the 14th century only wealthy kitchens would have irons{{Fact|date=February 2007}}). The iron was placed over a fire, and flipped to cook both sides of the wafer.
These irons were used to produce a variety of different flat, unleavened cakes (usually from a mixture of barley and oats, not the white flour used today). Some were rolled into a [[Ice cream#Ice cream cone|cone]] or tube, others were left flat. In 14 C. England, wafers were sold by street vendors called ''waferers''.<ref>[http://www.godecookery.com/chaucer/chfoodw.htm References from Chaucer] to wafers and waferers from [[The Miller's Tale]] and [[The Pardoner's Tale]]</ref> The modern waffle is a leavened form of wafer.
"Wafer" and "waffle" share common etymological roots. ''Wafre'' (wafer) occurs in Middle English by 1377, adopted from Middle Low German ''wâfel'', with change of ''l'' into ''r''. Modern Dutch ''wafel'', French ''gaufre'', and German ''Waffel'', all meaning "waffle", share the same origin. The Dutch form, ''wafel'', was adopted into modern American English as ''waffle'', in the 18th century.<ref name="OED" /><ref>[[Merriam-Webster]]</ref>
==Mass production==
Waffles are mass produced and frozen, to be eaten quickly and with little effort in many flavors. Many companies produce frozen waffles, most notably [[Eggo]].
==See also==
* [[Waffle iron]]
* [[Waffle cone]]
==References==
{{reflist}}
== External links ==
{{commons|Waffle|Waffle}}
* [http://matterer.www.50megs.com/medpix/gallery5/mpix147.htm Picture of wafers] being made from around 1340
* [http://www.foodtimeline.org/foodfaq2.html#waffles Food timeline] entry for waffles
* [http://www.florilegium.org/files/FOOD-BREADS/wafers-msg.html Discussion of wafers] in the Middle Ages
* [[b:Cookbook:Waffle|Waffle recipes]] in the [[b:Cookbook|Cookbook wikibook]]
[[Category:Quick breads]]
[[Category:Sweet breads]]
[[Category:Breakfast foods]]
[[Category:Dutch loanwords]]
[[Category:Belgian cuisine]]
[[Category:Waffles| ]]
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[[el:Βάφλα]]
[[es:Gofre]]
[[eo:Vaflo]]
[[fa:وافل]]
[[fr:Gaufre (cuisine)]]
[[ko:와플]]
[[hr:Vafel proizvod]]
[[it:Gauffre]]
[[he:ופל]]
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[[ja:ワッフル]]
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[[fi:Vohveli]]
[[sv:Våffla]]
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[[wa:Wåfe]]
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