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Line 1: {{Short description\|Batter- or dough-based food ~~cooked between two patterned, shaped plates~~}} ~~{{Distinguish\|wafer}}~~ {{About\|the batter/dough-based<!-- Differentiate from Potato Waffles --> food\|\|Waffle (disambiguation)}} {{pp\|small=yes}} Line 8 ⟶ 7: \| caption = Waffles with strawberry topping \| alternate_name = \| country = [[~~France~~Belgium]], [[~~Belgium~~France]] \| region = [[Western Europe]] \| creator = Line 15 ⟶ 14: \| served = \| main_ingredient = [[Batter (cooking)\|Batter]] or [[dough]] \| variations = Liège waffle, Brussels ~~Waffle~~waffle, Flemish ~~Waffle~~waffle, Bergische waffle, [[Stroopwafel]] and others \| calories = \| other = Line 26 ⟶ 25: While the Middle Dutch {{lang\|dum\|wafele}} is first attested to at the end of the 13th century, it is preceded by the French {{lang\|fr\|walfre}} in 1185; both from [[Frankish language\|Frankish]] {{lang\|frk\|wafla}} 'honeycomb' or 'cake'.<ref name="Gaufre"/><!-- This reference is defined outside the section Etymology as an example for Template:Transcluded section2 of how reference errors may occur on transclusion --><ref>{{cite book\|title=Larousse Gastronomique\|url=https://books.google.com/books?id=IBO0QgAACAAJ\| page = 1285\| year=2001\|publisher=Crown Publishing Group\|isbn=978-0-609-60971-2}}</ref> Other spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.<ref>[[:fr:Gaufre (cuisine)]]</ref><ref>{{cite web \| url = https://books.google.com/books?id=cqHYAAAAMAAJ&q=iauffe,+wanhi&pg=PA299 \| title = Bulletin de la Société liégeoise de littérature wallonne, Volumes 34-35 \| access-date = June 6, 2015 \| year = 1894 \| archive-date = July 3, 2023 \| archive-url = https://web.archive.org/web/20230703161931/https://books.google.com/books?id=cqHYAAAAMAAJ&q=iauffe,+wanhi&pg=PA299 \| url-status = live }}</ref> ==History== ===Medieval origins=== In [[ancient]] times the [[Greeks]] cooked flat cakes, called {{transl\|grc\|obelios}}, between hot metal plates. As they were spread throughout medieval [[Europe]], the cake mix, a mixture of flour, water or milk, and often eggs, became known as wafers and were also cooked over an open fire between iron plates with long handles.<ref>{{Cite web\|url=https://www.thekitchn.com/from-wafers-to-cones-a-short-h-113627\|title=From Wafers to Cones: A Short History of the Waffle\|website=Kitchn\|access-date=2019-03-07\|archive-date=2019-03-08\|archive-url=https://web.archive.org/web/20190308082307/https://www.thekitchn.com/from-wafers-to-cones-a-short-h-113627\|url-status=live}}</ref> [[File:Fer a oublie detail.jpg\|thumb\|Detail of a Belgian {{lang\|fr\|moule à oublie}}\|alt=Round metal plate decorated with raised pattern of flowers, vines, and leaves]] Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th centuries, with the simultaneous emergence of {{lang\|fr\|fer à hosties}} / {{lang\|nl\|hostieijzers}} (communion wafer irons) and {{lang\|fr\|moule à oublies}} (wafer irons).<ref name="soubigou">[http://www.culture.gouv.fr/lorraine/drac/Patrimoi/crmh2/documents/oubliesPlombL.pdf "Les Moules à Oublies"] {{webarchive\|url=https://web.archive.org/web/20130602131947/http://www.culture.gouv.fr/lorraine/drac/Patrimoi/crmh2/documents/oubliesPlombL.pdf \|date=2013-06-02 }}, Gilles Soubigou, Conservateur du Patrimoine, Monuments Historiques – Lorraine</ref><ref>[http://www.bakkerijmuseum.nl/kalwiblo/index.php?t=4&h=84&s=409 "De historie van wafels en wafelijzers"] {{webarchive\|url=https://web.archive.org/web/20140101114201/http://www.bakkerijmuseum.nl/kalwiblo/index.php?t=4&h=84&s=409 \|date=2014-01-01 }}, Nederlands Bakkerijmuseum</ref> While the [[Sacramental bread\|communion wafer]] irons typically depicted imagery of Jesus and his crucifixion, the {{lang\|fr\|moule à oublies}} featured more trivial Biblical scenes or simple, emblematic designs.<ref name="soubigou" /> The format of the iron itself was almost always round and considerably larger than those used for communion.<ref>{{Base Palissy\|PM17000403 \|fer à hosties, 13e siècle}}</ref><ref>[[commons:File:Fer a oublie detail.jpg\|"fer à oublies "]], Gourmet Museum and Library, Hermalle-sous-Huy, Belgium</ref> Line 39 ⟶ 38: ===14th–16th centuries=== In the late 14th century, the first known waffle recipe was penned in an anonymous manuscript, {{lang\|fr\|[[Le Ménagier de Paris]]}}, written by a husband as a set of instructions to his young wife.<ref name=" delahoyde ">[http://public.wsu.edu/~delahoyd/medieval/menagier.html "LE MENAGIER DE PARIS"] {{webarchive\|url=https://web.archive.org/web/20130712042741/http://public.wsu.edu/~delahoyd/medieval/menagier.html \|date=2013-07-12 }}, Michael Delahoyde, Washington State University</ref> While it technically contains four recipes, all are a variation of the first: ''Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease''.<ref>[https://www.google.com/imgres?um=1&hl=en&sa=N&biw=1396&bih=810&tbm=isch&tbnid=tDwfFsH5hrXtZM:&imgrefurl=http://asso.letailloir.free.fr/listeRecettes.php%3Frecette%3D85&docid=MUT6yziYqzZZIM&imgurl=http://asso.letailloir.free.fr/images/recette/gaufres_recette.JPG&w=530&h=272&ei=gzYpUProHaem6wGGp4HgBw&zoom=1&iact=rc&dur=454&sig=112119473882151339052&page=1&tbnh=119&tbnw=232&start=0&ndsp=27&ved=1t:429,r:21,s:0,i:142&tx=148&ty=56 "Gauffres iiii manières"] {{Webarchive\|url=https://web.archive.org/web/20210922213250/https://www.google.com/imgres?um=1&hl=en&sa=N&biw=1396&bih=810&tbm=isch&tbnid=tDwfFsH5hrXtZM:&imgrefurl=http://asso.letailloir.free.fr/listeRecettes.php%3Frecette%3D85&docid=MUT6yziYqzZZIM&imgurl=http://asso.letailloir.free.fr/images/recette/gaufres_recette.JPG&w=530&h=272&ei=gzYpUProHaem6wGGp4HgBw&zoom=1&iact=rc&dur=454&sig=112119473882151339052&page=1&tbnh=119&tbnw=232&start=0&ndsp=27&ved=1t:429,r:21,s:0,i:142&tx=148&ty=56 \|date=2021-09-22 }}, circa 1392–1394, anonymous author, Paris, B.N.F. fr. 12477, fol. 171 r</ref> The other three variations explain how cheese is to be placed in between two layers of batter, grated and mixed in to the batter, or left out, along with the eggs.<ref>[http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html#PASTRY "Gauffres iiii manières "] {{webarchive\|url=https://web.archive.org/web/20120805130105/http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html \|date=2012-08-05 }}, translation by Janet Hinson, David D. Friedman</ref> However, this was a waffle / {{lang\|fr\|gaufre}} in name only, as the recipe contained no leavening. [[File:Waffle iron Musée Lorrain 04.JPG\|thumb\|Detail of a French {{lang\|fr\|moule à oublie / moule à gaufre}}, {{lang\|fr\|Musée Lorrain\|italics=unset}}\|alt=Rectangular metal plates hinged together along bottom edge; inside face of the iron is carved with lines and circular patterns]] Though some have speculated that [[waffle iron]]s first appeared in the 13th–14th centuries, it was not until the 15th century that a true physical distinction between the oublie and the waffle began to evolve.<ref name="soubigou" /> Notably, while a recipe like the fourth in {{lang\|fr\|Le Ménagier de Paris}} was only flour, salt and wine – indistinguishable from common oublie recipes of the time – what did emerge was a new shape to many of the irons being produced. Not only were the newly fashioned ones rectangular, taking the form of the {{lang\|fr\|fer à hosties}}, but some circular oublie irons were cut down to create rectangles.<ref name="soubigou" /> It was also in this period that the waffle's classic grid motif appeared clearly in a French {{lang\|fr\|fer à oublie}} and a Belgian {{lang\|nl\|wafelijzer}} – albeit in a more shallowly engraved fashion – setting the stage for the more deeply gridded irons that were about to become commonplace throughout Belgium.<ref>[http://www.kikirpa.be/www2/cgi-bin/wwwopac.exe?DATABASE=foto2&LANGUAGE=0&COPYTEXT=&COPYRIGHT=&356665=on "Wafelijzer, Brugge, 1430"] {{Webarchive\|url=https://web.archive.org/web/20151017082616/http://www.kikirpa.be/www2/cgi-bin/wwwopac.exe?DATABASE=foto2&LANGUAGE=0&COPYTEXT=&COPYRIGHT=&356665=on \|date=2015-10-17 }}, Gruuthusemuseum / Royal Institute for Cultural Heritage</ref><ref>[http://bibnum.enc.sorbonne.fr/gsdl/collect/tap/archives/HASHad9b/071d3d9b.dir/0000005631018.pdf "Gaufrier de Girard le Pâtissier"]{{dead link\|date=September 2017 \|bot=InternetArchiveBot \|fix-attempted=yes }}, Un Fer à Gaufres du Quinzieme siècle, H. Henry, Besançon, France</ref> [[File:Pieter Bruegel II-Combat de Carnaval et Careme IMG 1464.JPG\|thumb\|Detail from Pieter Bruegel's ''[[The Fight Between Carnival and Lent\|Het gevecht tussen Carnaval en Vasten]]'' – among the first known images of waffles]] By the 16th century, paintings by {{lang\|nl\|italics=unset\|Joachim de Beuckelaer, Pieter Aertsen}} and {{lang\|nl\|italics=unset\|Pieter Bruegel}} clearly depict the modern waffle form.<ref>[[commons:File:Pieter Aertsen 006.jpg\|"Gemüseverkäuferin"]], Pieter Aertsen, 1567, Stiftung ~~preussischer~~preußischer Kulturbesitz – Staatliche Museen, Berlin</ref> Bruegel's work, in particular, not only shows waffles being cooked, but fine detail of individual waffles. In those instances, the waffle pattern can be counted as a large 12x7 grid, with cleanly squared sides, suggesting the use of a fairly thin batter, akin to contemporary Brussels waffles ({{lang\|nl\|Brusselse wafels}}).<ref name="bruegel">[[commons:File:Pieter Bruegel II-Combat de Carnaval et Careme IMG 1464.JPG\|"Het gevecht tussen Carnaval en Vasten"]], Pieter Bruegel (the elder), 1569</ref> The earliest of the 16th century waffle recipes, {{lang\|nl\|Om ghode waffellen te backen}} – from the Dutch ''KANTL 15'' manuscript ({{ca\|1500–1560}}) – is only the second known waffle recipe after the four variants described in {{lang\|fr\|Le Ménagier de Paris}}.<ref>[http://www.coquinaria.nl/kooktekst/KA15Gent01.htm#Contents%20of%20KA%20Gent%2015 " Gent KANTL 15, volume 1"] {{webarchive\|url=https://web.archive.org/web/20120903125610/http://www.coquinaria.nl/kooktekst/KA15Gent01.htm \|date=2012-09-03 }}, Christianne Muusers (translator), Coquinaria</ref> For the first time, partial measurements were given, sugar was used, and spices were added directly to the batter: ''Take grated white bread. Take with that the yolk of an egg and a spoonful of pot sugar or powdered sugar. Take with that half water and half wine, and ginger and cinnamon.''<ref>[http://www.coquinaria.nl/kooktekst/KAGent15.1.2.htm#1.83 "Om ghode waffellen te backen"] {{webarchive\|url=https://web.archive.org/web/20120510070639/http://www.coquinaria.nl/kooktekst/KAGent15.1.2.htm \|date=2012-05-10 }}, Christianne Muusers (translator), Coquinaria</ref> Line 52 ⟶ 51: [[File:(Agen) Portrait de Charles IX - François Clouet - Musée des Beaux-Arts d'Agen.jpg \|thumb\|Charles IX, King of France, created the first legislation regulating waffle sales.]] By the mid-16th century, there were signs of waffles' mounting French popularity. {{lang\|fr\|italics=unset\|~~Francois~~François}} I, king from 1494 to 1547, of whom it was said {{lang\|fr\|les aimait beacoup}} (loved them a lot), had a set of waffle irons cast in pure silver.<ref name="cheruel 2">{{cite book\|author=Adolphe Chéruel\|title=Dictionnaire historique des institutions, moeurs et coutumes de la France, 1\|url=https://archive.org/details/bub_gb_7SoFVJDSTgAC\|year=1865\|publisher=Libr. de L. Hachette\|page=[https://archive.org/details/bub_gb_7SoFVJDSTgAC/page/n553 477]}}</ref><ref>{{cite book\|title=Les Français peints par eux-mêmes: encyclopédie morale du 19e siècle\|url=https://books.google.com/books?id=A8P-DznPKCEC&pg=PA220-IA5\|year=1841\|publisher=Curmer\|page=220}}</ref> His successor, {{lang\|fr\|italics=unset\|[[Charles IX of France\|Charles IX]]}} enacted the first waffle legislation in 1560, in response to a series of quarrels and fights that had been breaking out between the oublieurs. They were required "{{lang\|fr\|d'être au moins à la distance de deux [[toise]]s l'un de l'autre.}}" (to be no less than 4 yards from one to the other).<ref name="cheruel" /> ===17th–18th centuries=== Line 59 ⟶ 58: By the dawn of the 18th century, expansion of Caribbean plantations had cut sugar prices in half.<ref name="sugar" /> Waffle recipes abounded and were becoming decadent in their use of sugar and other rare ingredients.<ref>{{cite book\|author=Johann Nikolaus Martius\|title=Unterricht von der wunderbaren Magie und derselben medicinischen Gebrauch\|url=https://books.google.com/books?id=9zhBAAAAcAAJ&pg=PA164\|year=1719\|publisher=Nicolai\|page=164}}</ref> For instance, [[Menon (cookbook author)\|Menon]]'s {{lang\|fr\|gaufre}} from {{lang\|fr\|Nouveau Traité de la Cuisine}} included a livre of sugar for a demi-livre of flour.<ref>{{cite book\|author=Menon\|title=Nouveau traité de la Cuisine, Volume 1\|url=https://books.google.com/books?id=qoU7AAAAcAAJ&pg=PA334\|year=1739\|page=334}}</ref> Germany became a leader in the development and publication of waffle recipes during the 18th century, introducing coffee waffles, the specific use of {{lang\|de\|italics=unset\|Hefeweizen}} beer yeast, cardamom, nutmeg, and a number of {{lang\|de\|Zuickerwaffeln}} (sugar waffles).<ref>{{cite book\|author=Johanna Katharina Morgenstern-Schulze\|title=Unterricht für ein junges Frauenzimmer, das Küche und Haushaltung selbst besorgen will, Volume 1\|url=https://books.google.com/books?id=bWw7AAAAcAAJ&pg=PA310\|year=1785\|page=310}}</ref><ref>{{cite book\|title=Stettinisches Kochbuch für junge Frauen, Haushälterinnen und Köchinnen: Nebst einem Anhange von Haus- und Wirtschaftsregeln\|url=https://books.google.com/books?id=1IU7AAAAcAAJ&pg=~~PA371year~~PA371YEAR\|publisher=Keffke\|page=371\|year=1797\|access-date=2015-10-23\|archive-date=2023-07-03\|archive-url=https://web.archive.org/web/20230703161932/https://books.google.com/books?id=1IU7AAAAcAAJ&pg=PA371year\|url-status=live}}</ref> At the same time, the French introduced whipped egg whites to waffles, along with lemon zests, Spanish wine, and cloves.<ref>[http://gallica.bnf.fr/ark:/12148/bpt6k1108722/f133.image "Gaufres"] {{webarchive\|url=https://web.archive.org/web/20151017082616/http://gallica.bnf.fr/ark:/12148/bpt6k1108722/f133.image \|date=2015-10-17 }}, Les Dons de Comus, T. 3, p. 131, 1758</ref> Joseph Gillier even published the first chocolate waffle recipe, featuring three ounces of chocolate grated and mixed into the batter, before cooking.<ref name="canna">[http://gallica.bnf.fr/ark:/12148/bpt6k1256099/f125.image "Gauffre"] {{webarchive\|url=https://web.archive.org/web/20151017082616/http://gallica.bnf.fr/ark:/12148/bpt6k1256099/f125.image \|date=2015-10-17 }}, Le Cannameliste français, p. 111, 1751.</ref> A number of the 18th century waffle recipes took on names to designate their country or region/city of origin – {{lang\|de\|Schwedische Waffeln}}, {{lang\|fr\|Gauffres à l'Allemande}} and, most famous of all the 18th century varieties, {{lang\|fr\|Gauffres à la Flamande}}, which were first recorded in 1740.<ref name="canna" /><ref name="flamande">{{cite book\|author=Beatrice Fink\|title=Les Liaisons savoureuses: réflexions et pratiques culinaires au XVIIIe siècle\|url=https://books.google.com/books?id=Sso_PU3u-KcC&pg=PA159\|year=1995\|publisher=Université de Saint-Etienne\|isbn=978-2-86272-070-8\|page=159}}</ref> These {{lang\|fr\|Gauffres à la Flamande}} (Flemish waffles / {{lang\|fr\|Gaufres de Lille}}) were the first French recipe to use beer yeast, but unlike the Dutch and German yeasted recipes that preceded them, use only egg whites and over a pound of butter in each batch.<ref name="flamande" /> They are also the oldest named recipe that survives in popular use to the present day, produced regionally and commercially by Meert.<ref>[http://www.meert.fr/ "Meert, Depuis 1761"] {{webarchive\|url=http://archive.wikiwix.com/cache/20110819115815/http://www.meert.fr \|date=2011-08-19 }}. Meert.fr. Retrieved on 2013-04-07.</ref> Line 66 ⟶ 65: [[File:Gaufre liege.jpg\|thumb\|Liège Waffles – a legendary creation by an 18th-century chef to the prince-bishop of Liège – were not a confirmed recipe until 1921.]] {{lang\|fr\|italics=unset\|Liège}} waffles, the most popular contemporary Belgian waffle variety, are rumored to have been invented during the 18th century, as well, by the chef to the prince-bishop of {{lang\|fr\|italics=unset\|Liège}}.<ref>Bart Biesemans (16 July 2011) [http://www.standaard.be/artikel/detail.aspx?artikelid=GG3CK2U8 "Luikse wafel verdringt Brusselse wafel"] {{Webarchive\|url=https://web.archive.org/web/20230703161933/https://www.standaard.be/cnt/gg3ck2u8 \|date=2023-07-03 }}, De Standaard.</ref><ref>[http://www.visitbelgium.com/?page=waffles "Waffles"] {{webarchive\|url=https://web.archive.org/web/20131029202640/http://www.visitbelgium.com/?page=waffles \|date=2013-10-29 }}, visitBelgium.com</ref> However, there are no German, French, Dutch, or Belgian cookbooks that contain references to them in this period – by any name – nor are there any waffle recipes that mention the {{lang\|fr\|italics=unset\|Liège}} waffle's distinctive ingredients, brioche-based dough and pearl sugar.<ref>[http://www.gofre.eu/en/history/history-of-the-gaufre-de-liege "The history of the "Gaufre de Liège""] {{webarchive\|url=https://web.archive.org/web/20120830084311/http://www.gofre.eu/en/history/history-of-the-gaufre-de-liege \|date=2012-08-30 }}, gofre.eu</ref> It is not until 1814 that {{lang\|fr\|italics=unset\|[[Antoine Beauvilliers]]}} publishes a recipe in {{lang\|fr\|l'Art du Cuisiner}} where brioche dough is introduced as the base of the waffle and {{lang\|fr\|italics=unset\|sucre cassé}} (crushed block sugar) is used as a garnish for the waffles, though not worked into the dough.<ref>{{cite book\|author=Antoine B. Beauvilliers\|title=L'art du cuisinier ...\|url=https://books.google.com/books?id=jvopAAAAYAAJ\|year=1814\|publisher=Pilet}}</ref> {{lang\|fr\|italics=unset\|Antonin Carême}}, the famous Parisian pastry chef, is the first to incorporate {{lang\|fr\|gros sucre}} into several waffle variations named in his 1822 work, {{lang\|fr\|Le Maitre d'Hotel Français}}.<ref>{{cite book\|author=Marie Antonin Carême\|title=Le Maitre d'hotell français: ou parallèle de la cuisine ancienne et moderne ...\|url=https://books.google.com/books?id=pdo6AAAAcAAJ&pg=PA33\|year=1822\|publisher=Didot\|page=33}}</ref> Then, in 1834, Leblanc publishes a complete recipe for {{lang\|fr\|italics=unset\|gaufres grêlées}} (hail waffles), where {{lang\|fr\|gros sucre}} is mixed in.<ref>{{cite book\|author=Leblanc (pastry cook.)\|title=Manuel du pâtissier: ou, Traité complet et simplifié de la pâtisserie de ménage, de boutique et d'hôtel ...\|url=https://books.google.com/books?id=yoYPAAAAQAAJ&pg=PA200\|year=1834\|publisher=Librairie encyclopédique de Roret\|page=200}}</ref> A full {{lang\|fr\|Gaufre de Liège}} recipe does not appear until 1921.<ref>{{cite book\|author=André Delcart\|title=Winterfeesten en gebak\|url=https://books.google.com/books?id=2g2hjZRo6KIC&pg=PA49\|year=2007\|publisher=Maklu\|isbn=978-90-8575-009-3\|page=49}}</ref> ===19th–21st centuries=== Line 74 ⟶ 73: By the early 20th century, waffle recipes became rare in recipe books, and only 29 professional waffle craftsmen, the oublieurs, remained in Paris.<ref name="henk" /><ref>[http://www.genealogie.com/v2/genealogie-en-ligne/ancien-metier.asp?id_metier=96 "OUBLIEUR"] {{webarchive\|url=https://web.archive.org/web/20131218233945/http://www.genealogie.com/v2/genealogie-en-ligne/ancien-metier.asp?id_metier=96 \|date=2013-12-18 }}, Les métiers d'autrefois, genealogie.com</ref> Waffles were shifting from a predominantly street-vendor-based product to an increasingly homemade product, aided by the 1918 introduction of GE's first electric commercial waffle maker.<ref>{{cite book\|author=William George\|title=Antique Electric Waffle Irons 1900–1960: A History of the Appliance Industry in 20th Century America\|url=https://books.google.com/books?id=T74prJD4GRUC&pg=PA74\|year= 2003\|publisher=Trafford Publishing\|isbn=978-1-55395-632-7\|page=74}}</ref> By the mid-1930s, dry pancake/waffle mix had been marketed by a number of companies, including [[Aunt Jemima]], [[Bisquick]], and a team of three brothers from San Jose, Calif. – the Dorsas. It is the Dorsas who would go on to innovate commercial production of frozen waffles, which they began selling under the name "[[Eggo]]" in 1953.<ref>{{cite book\|author=Sherri Liberman\|title=American Food by the Decades\|url=https://books.google.com/books?id=sLSDQRV3XUMC&pg=PA134\|year= 2011\|publisher=ABC-CLIO\|isbn=978-0-313-37698-6\|page=134}}</ref> Manufacturers are now testing the production of waffles with potato starch, which increase the stability of the waffle and protect them from sticking to the iron.<ref>{{Cite journal\|last1=Huber\|first1=Regina\|last2=Schoenlechner\|first2=Regine\|date=May 2017\|title=Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components\|journal=Food Science & Nutrition\|volume=5\|issue=3\|pages=504–512\|doi=10.1002/fsn3.424\|pmc=5448360\|pmid=28572935}}</ref> Belgian-style waffles were showcased at [[Expo 58]] in Brussels.<ref>[http://www.standaard.be/artikel/detail.aspx?artikelid=RD1OQ87B "Marollenwijk smult van Brusselse wafels"] {{Webarchive\|url=https://web.archive.org/web/20230703161933/https://www.standaard.be/cnt/rd1oq87b \|date=2023-07-03 }}, Leen Dewitte, De Standaard, standard.be, maandag 03 maart 2008</ref> Another Belgian introduced Belgian-style waffles to the United States at the 1962 Seattle World's Fair, but only really took hold at the [[1964 New York World's Fair]], when another Belgian entrepreneur introduced his "Bel-Gem" waffles.<ref>[http://www.worldsfairphotos.com/nywf64/images/waffles-1.jpg "Bel-Gem Waffles"] {{webarchive\|url=https://web.archive.org/web/20120720071144/http://www.worldsfairphotos.com/nywf64/images/waffles-1.jpg \|date=2012-07-20 }}, Bill Cotter</ref> In practice, contemporary American "Belgian waffles" are actually a hybrid of pre-existing American waffle types and ingredients and some attributes of the Belgian model. Even as most of the original recipes have faded from use, a number of the 18th and 19th century varieties can still be easily found throughout Northern Europe, where they were first developed. Line 85 ⟶ 84: File:Waffle cookies.jpg\|alt=Thin, round waffles\|Waffle cookies made in Belgium and imported to the United States. File:Galettes campinoises.jpg\|alt=Round waffles with irregular edges\|Galettes campinoises File:Waffle with ice cream.jpg~~\|thumb~~\|Waffle with ice cream </gallery> Line 91 ⟶ 90: Brussels waffles<ref>[http://www.waffle-recipes.com/brussels-waffle-recipe/ "Brussels Waffle Recipe"] {{webarchive\|url=https://web.archive.org/web/20160207232603/http://www.waffle-recipes.com/brussels-waffle-recipe/ \|date=2016-02-07 }}, Adam Wayda, 2016-01-15</ref> are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast;<ref>[https://issuu.com/faronet/docs/faro_2008_1 "Een nieuwe, royale oud-Belgische hoofdstedelijke wafel?"] {{webarchive\|url=https://web.archive.org/web/20120301083424/http://issuu.com/faronet/docs/faro_2008_1 \|date=2012-03-01 }}, ''faro \| tijdschrift over cultureel erfgoed'', Belgium (in Dutch), pp 14–21, 03/03/2008</ref> occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread. Variants of the Brussels waffles – with whipped and folded egg whites cooked in large rectangular forms – date from the 18th century.<ref>{{Cite web\|url=http://www.brussel.be/dwnld/66454416/brusseleir47-06-2009.pdf\|title="le de brusselier", "Petite histoire de la cuisine"}}{{Dead link\|date=July 2023 \|bot=InternetArchiveBot \|fix-attempted=yes }}</ref> However, the oldest recognized reference to "Gaufres de Bruxelles" (Brussels Waffles) by name is attributed from 1842/43 to Florian Dacher, a Swiss baker in Ghent, Belgium, who had previously worked under pastry chefs in central Brussels.<ref>[http://www.deswaene.be/Brusselse%20wafels.pdf "Om te backen, dicke wafelen"] {{webarchive\|url=https://web.archive.org/web/20130407071042/http://www.deswaene.be/Brusselse%20wafels.pdf \|date=2013-04-07 }}. deswaene.be. Retrieved on 2013-04-07.</ref> Philippe Cauderlier would later publish Dacher's recipe in the 1874 edition of his recipe book "La Pâtisserie et la Confiture". Maximilien Consael, another Ghent chef, had claimed to have invented the waffles in 1839, though there's no written record of him either naming or selling the waffles until his participation in the 1856 Brussels Fair.<ref>Henk Werk (22 February 2012). [http://home.hccnet.nl/h.werk/Wafels.htm Wafels] {{webarchive\|url=https://web.archive.org/web/20120806103848/http://home.hccnet.nl/h.werk/Wafels.htm \|date=2012-08-06 }}. Home.hccnet.nl. Retrieved on 2013-04-07.</ref><ref>Lonely Planet Encounter Guide ''Brussels, Bruges, Antwerp & Ghent'' 1st edition, 2008, p. 151</ref> Neither man created the recipe; they simply popularized and formalized an existing recipe as the Brussels waffle.<ref>waffle-recipes.com (1 June 2015). ''Brusselse Wafels: Dacher's and Consael's Recipes'' {{cite web \|url=http://www.waffle-recipes.com/2015/06/02/brusselse-wafels-dachers-and-consaels-recipes/ \|title=Brusselse Wafels: Dacher's and Consael's Recipes \|access-date=2015-06-02 \|url-status=live \|archive-url=https://web.archive.org/web/20150602045517/http://www.waffle-recipes.com/2015/06/02/brusselse-wafels-dachers-and-consaels-recipes/ \|archive-date=2015-06-02 \|date=2015-06-02 }}.</ref> ===Liège=== {{Main\|Liège waffle}} The Liège waffle<ref>{{cite web \|url=http://www.waffle-recipes.com/liege-waffle-recipe-gaufres-de-liege/ \|title=Liège Waffle Recipe / Gaufres de Liège \|access-date=2014-03-14 \|url-status=live \|archive-url=https://web.archive.org/web/20140314073242/http://www.waffle-recipes.com/liege-waffle-recipe-gaufres-de-liege/ \|archive-date=2014-03-14 \|date=2014-03-10 }} ["Liège Waffle Recipe"], Adam Wayda, 2014-03-13</ref> is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as ''gaufres de chasse'' (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of [[Nib sugar\|pearl sugar]] which [[caramelization\|caramelize]] on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation. In the United States, they are best known for being sold at ski resorts, mostly in the [[Northeastern United States\|Northeast]], under the Waffle Cabin brand.<ref>{{Cite web\|title=Vermont Belgium Waffles, Catering, Franchising, Pre-Packaged Waffles {{!}} Waffle Cabin\|url=https://wafflecabin.com/\|access-date=2020-10-17\|website=wafflecabin.com\|archive-date=2020-10-22\|archive-url=https://web.archive.org/web/20201022040223/https://wafflecabin.com/\|url-status=live}}</ref> ===Flemish=== Line 105: ===Belgian=== {{anchor\|Belgian waffle}}[[Belgian waffle]]s are ~~a North American waffle variety,~~ based on a simplified version of the Brussels waffle.<ref name="Newsday">{{cite news\|title=His waffles made memories at the Queens World's Fair\|date=1989-08-22\|publisher=Newsday }}</ref> Recipes are typically baking soda leavened, though some are yeast-raised.<ref>http://www.foodnetwork.com/search/search-results.html?searchTerm=belgian+waffle&form=global&_charset_=UTF-8 {{Webarchive\|url=https://web.archive.org/web/20151017082616/http://www.foodnetwork.com/search/search-results.html?searchTerm=belgian+waffle&form=global&_charset_=UTF-8 \|date=2015-10-17 }} ["Belgian Waffle Recipes"], Food Network</ref> They are distinguished from standard American waffles by their use of 1 ½" depth irons.<ref>{{cite web \|url=http://www.nemcofoodequip.com/products/waffle-cone-bakers/belgian-waffle-bakers \|title=Belgian Waffle Bakers - Nemco Food Equipment \|access-date=2015-03-22 \|url-status=dead \|archive-url=https://web.archive.org/web/20150513125755/http://www.nemcofoodequip.com/products/waffle-cone-bakers/belgian-waffle-bakers \|archive-date=2015-05-13 }} ["Nemco Belgian Waffle Irons"], Nemco</ref> Belgian waffles take their name from the ''Bel-Gem brand'', which was promoted by waffle vendor Maurice Vermersch, who came from [[Brussels]], Belgium. The thicker style was also popularized at the [[1964 New York World's Fair]].<ref name="Roberts">{{cite news\|url=https://www.nytimes.com/2008/07/27/nyregion/thecity/27read.html\|title=A Fair, a Law and the Urban Walker \|last=Roberts\|first=Sam\|work=The New York Times\|access-date=2009-03-19 \| date=2008-07-27\| archive-url= https://web.archive.org/web/20131113114709/http://www.nytimes.com/2008/07/27/nyregion/thecity/27read.html\| archive-date=November 13, 2013\| url-status= live}}</ref> ===Bergische=== Line 117: ===Croffle=== [[Croffle]] (a compound word of [[croissant]] and waffle) ~~is a dessert where~~bakes croissant ~~raw paper is baked~~dough in a waffle pan and eaten with ice cream or maple syrup~~. The chewy taste of the waffles makes it fun to eat them like a croissant~~. It is a popular dessert in [[South Korea\|Korea]]. On the Internet, jokes about "the greatest invention of the [[COVID-19\|Covid-19]] Age" spread.<ref name=":0">{{Cite news \|last=이 \|first=혜운 \|date=September 8, 2020 \|title="집콕이 만든 위대한 발명품" 크로플? 그냥 누르면 돼요 \|~~work~~url=~~조선일보~~https://www.chosun.com/culture-life/food-taste/2020/09/08/JAELFQZYTBDAPOTAEUP3LA3QO4/ \|~~location~~url-status=~~South~~live ~~Korea~~\|archive-url=https://web.archive.org/web/20210424060007/https://www.chosun.com/culture-life/food-taste/2020/09/08/JAELFQZYTBDAPOTAEUP3LA3QO4/ \|archive-date=April 24, 2021 \|access-date=April 24, 2021 \|work=[[Chosun]] \|location=South Korea}}</ref> There are various types of croffles that utilize various toppings such as basil, corn, cheese and so on.<ref>{{Cite web\|last=김\|first=태혁 기자\|date=2021-04-01\|title=커피베이, 맛과 비주얼 다잡은 인기 디저트 '크로플 5종' 새롭게 출시\|url=http://www.todaykorea.co.kr/news/articleView.html?idxno=285588\|url-status=live\|access-date=2021-04-15\|website=투데이코리아\|language=ko\|archive-date=2021-04-15\|archive-url=https://web.archive.org/web/20210415081828/http://www.todaykorea.co.kr/news/articleView.html?idxno=285588}}</ref> It is also popular with people because it is easy to make and eat at home.<ref>{{Cite web\|~~last~~author=윤경희 기자\|date=2020-12-22\|title=집에서 만들기 쉬운 코로나19 시대 디저트…'크로플' 열풍\|url=https://news.joins.com/article/23951754\|url-status=live\|access-date=2021-04-15\|website=중앙일보\|language=ko\|archive-date=2021-04-15\|archive-url=https://web.archive.org/web/20210415081827/https://news.joins.com/article/23951754}}</ref> The beginning of Croffle is the cafe ~~“Le~~"Le Petit ~~Parisian”~~Parisian" in Dublin, Ireland. According to the Irish newspaper Dublin Gadget (reported on July 20, 2017), Louise Lenox, a baker at the café in Camden Street, Dublin, first created a menu item called Croffle.<ref name=":0" /> [[File:Croffle.jpg\|thumb\|240x240px\|Croffle with ice cream]] Line 126: ===Scandinavian=== Scandinavian style waffles, common throughout the [[Nordic countries]], are thin and made in a round waffle iron. The batter is similar to other varieties, but does not contain sugar. The most common style are heart-shaped slices with a sweet topping such as [[whipped cream\|cream]] or jam.<ref>{{cite news \|last1=Blom \|first1=Edward \|title=#tbt: Våfflan och våffeldagens historia \|url=https://www.bizstories.se/foretagen/tbt-vafflan-och-vaffeldagens-historia/ \|access-date=21 February 2022 \|work=Bizstories \|date=17 March 2016 \|archive-date=13 February 2022 \|archive-url=https://web.archive.org/web/20220213074308/https://www.bizstories.se/foretagen/tbt-vafflan-och-vaffeldagens-historia/ \|url-status=live }}</ref> * In [[Norway]], ''[[brunost]]'' and [[gomme (food)\|gomme]] are also popular toppings. As with crèpes, there are those who prefer a salted style with various mixes, such as blue cheese. * In [[Finland]], savory toppings are uncommon; instead [[jam]], [[sugar]], [[whipped cream]] or vanilla [[ice cream]] are usually used. * In [[Iceland]], the traditional topping is either [[rhubarb]] or [[blueberry]] jam with whipped cream on top. Syrup and chocolate spread are also popular substitutes for the jam. * The [[Sweden\|Swedish]] tradition dates at least to the 15th century, and there is even a particular day for the purpose, [[Waffle day\|Våffeldagen]] (waffle day), which sounds like ''Vårfrudagen'' ("[[Lady Day\|Our Lady's Day]]"), and is therefore used for the purpose. This is March 25 (nine months before Christmas), the Christian holiday of [[Annunciation]].<ref>{{Cite web\|title=Waffles Day - Våffeldagen\|url=https://visitsweden.com/what-to-do/culture-history-and-art/swedish-traditions/more-traditions/waffles-day/\|access-date=2020-07-30\|website=visitsweden.com\|language=en\|archive-date=2020-08-06\|archive-url=https://web.archive.org/web/20200806014045/https://visitsweden.com/what-to-do/culture-history-and-art/swedish-traditions/more-traditions/waffles-day/\|url-status=live}}</ref> They are usually topped with strawberry jam, bilberry jam, [[cloudberry]] jam, raspberry jam, bilberry and raspberry jam, sugar and butter, vanilla ice cream and whipped cream. Other, savory, toppings include salmon roe, cold-smoked salmon and cream fraiche. === Gofri=== Line 138: ===Stroopwafel=== [[Stroopwafel]]s are thin waffles with a [[syrup]] filling, which originated from the [[Netherlands\|Dutch]] city of [[Gouda, South Holland\|Gouda]]. 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 halves. The warm filling, made from syrup is spread in between the waffle halves, which glues them together.<ref>[https://archive.today/20120720052737/http://uk.babelfish.yahoo.com/translate_url?lp=nl_en&trurl=http://www.gouda-online.nl/informatieid-11.html&doit=done&tt=url&intl=1 Stroopwafels. Traditional delicacys.] Retrieved on 2008-01-02</ref> They are popular in the Netherlands and [[Belgium]] and sold in pre-prepared packages in shops and markets. ===Galettes=== Line 148: Hotdog waffles (or waffle dogs) are cylindrical waffles with a [[hot dog]] cooked inside them, similar to a [[corn dog]]. It is made with specialized waffle irons with cylindrical hotdog-bun shaped molds.<ref name="van Kraayenburg">{{cite book \|last1=van Kraayenburg \|first1=Russell \|title=Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments \|date=2014 \|publisher=Quirk Books \|isbn=9781594746802}}</ref> They originate from [[Hawaii]] where it was first served at the KC Drive Inn in 1934, owned by the [[Japanese American]] Jiro Asato (who later legally changed his name to KC Jiro Asato). The original version has a distinctive shape, with an oblong middle section (containing the hotdog) surrounded by flattened square edges. It is served plain or with a combination of [[ketchup]], [[Mustard (condiment)\|mustard]], and [[pickle relish]]. Its popularity spread to the [[continental United States]], the [[Philippines]] (then an [[American colonial period of the Philippines\|American colony]]), and throughout the rest of the [[Pacific Islands]].<ref name="Nakaishi">{{cite news \|last1=Nakaishi \|first1=Summer \|title=Rediscovering the Real Hot Dog Heritage of Honolulu: KC Waffle Dogs \|url=https://www.hawaiinewsnow.com/story/10768186/the-kc-waffle-dog-lives-on/ \|access-date=9 February 2022 \|work=Thrillist \|date=7 May 2016 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209112757/https://www.hawaiinewsnow.com/story/10768186/the-kc-waffle-dog-lives-on/ \|url-status=live }}</ref><ref name="van Kraayenburg"/> Waffle dogs remain an iconic part of Hawaiian culture, though it has waned in popularity in the rest of the US.<ref name="Nakaishi"/><ref name="Hawaii News Now">{{cite news \|title=The KC Waffle Dog lives on! \|url=https://www.hawaiinewsnow.com/story/10768186/the-kc-waffle-dog-lives-on/ \|access-date=9 February 2022 \|work=Hawaii News Now \|date=23 July 2009 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209112757/https://www.hawaiinewsnow.com/story/10768186/the-kc-waffle-dog-lives-on/ \|url-status=live }}</ref> It has also remained popular as a [[street food]] item in the Philippines, where variants can use other savory fillings like ham, bacon, ''[[longganisa]]'', tuna, or cheese; as well as sweet fillings like [[Dioscorea alata\|ube]], [[chocolate]], or [[yema (candy)\|yema]] custard. The Filipino versions are also more uniformly cylindrical, with a grid pattern, and are usually served on bamboo skewers.<ref>{{cite web \|title=The Best Hot Dogs Outside the U.S. \|url=https://www.booking.com/articles/the-best-hot-dogs-outside-the-us.html \|website=Booking.com \|access-date=9 February 2022 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209105716/https://www.booking.com/articles/the-best-hot-dogs-outside-the-us.html \|url-status=live }}</ref><ref>{{cite news \|last1=Susilo \|first1=Darren \|title=Pinoy Waffles \|url=https://www.blogto.com/restaurants/pinoy-waffles-toronto/ \|access-date=9 February 2022 \|work=[[tonight (newspaper)\|blogTO]] \|date=24 June 2016 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209105719/https://www.blogto.com/restaurants/pinoy-waffles-toronto/ \|url-status=live }}</ref><ref>{{cite web \|title=Waffle Hot Dog \|url=https://www.casabaluartefilipinorecipes.com/2016/02/waffle-hotdog.html \|website=Casa Baluarte Filipino Recipes \|access-date=9 February 2022 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209105719/https://www.casabaluartefilipinorecipes.com/2016/02/waffle-hotdog.html \|url-status=live }}</ref><ref>{{cite web \|title=Hotdog Waffle \|url=https://www.lutongbahayrecipe.com/snacks/hotdog-waffle/ \|website=Lutong Bahay Recipe \|date=20 July 2019 \|access-date=9 February 2022 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209105721/https://www.lutongbahayrecipe.com/snacks/hotdog-waffle/ \|url-status=live }}</ref> The Filipino fast food chain [[Waffle Time]], founded in 1998, specializes in hotdog waffles as well as other savory and sweet fillings.<ref>{{cite news \|title=Universal waffles \|url=https://www.manilatimes.net/2004/10/06/life-and-times/universal-waffles/685269 \|access-date=9 February 2022 \|work=The Manila Times \|date=6 October 2004 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209105728/https://www.manilatimes.net/2004/10/06/life-and-times/universal-waffles/685269 \|url-status=live }}</ref><ref>{{cite news \|title=Waffle Time \|url=https://www.manilatimes.net/2006/05/20/business/waffle-time/823662 \|access-date=9 February 2022 \|work=The Manila Times \|date=20 May 2006 \|archive-date=9 February 2022 \|archive-url=https://web.archive.org/web/20220209105725/https://www.manilatimes.net/2006/05/20/business/waffle-time/823662 \|url-status=live }}</ref> In modern times, it has also gained popularity in [[Thailand]] and the rest of [[Southeast Asia]], where it is served with [[ketchup]], [[mayonnaise]], or both.<ref name="van Kraayenburg"/><ref>{{cite web \|url=http://luckypeach.com/recipes/waffle-hot-dog/ \|title=Waffle Hot Dog - Lucky Peach \|access-date=2016-11-10 \|url-status=dead \|archive-url=https://web.archive.org/web/20161110235323/http://luckypeach.com/recipes/waffle-hot-dog/ \|archive-date=2016-11-10 }}</ref> ~~===On a stick===~~ Waffles on a stick are long waffles cooked onto a stick, usually dipped in something like [[chocolate syrup]], and with sprinkles on top.<ref>{{cite web\|url=https://lollywaffle.com/lollywaffle\|title=LollyWaffle\|website=lollywaffle.com\|access-date=4 May 2018\|url-status=live\|archive-url=https://web.archive.org/web/20170828041835/http://lollywaffle.com/lollywaffle\|archive-date=28 August 2017}}</ref> ~~==Toppings==~~ ~~Waffles can be eaten plain (especially the thinner kinds) or eaten with various toppings, such as:~~ * [[butter]]▼ * [[chocolate chips]] * [[apple butter]] * [[dulce de leche]] * [[fruit]]s: [[banana]]s [[Blueberry\|blueberries]] [[Boysenberry\|boysenberries]] [[Raspberry\|raspberries]] [[Blackberry\|blackberries]] [[Strawberry\|strawberries]] * [[honey]] * [[jam]] or [[jelly (fruit preserves)\|jelly]] * [[chocolate spread]] * [[peanut butter]] * syrup: [[maple syrup]] [[chocolate syrup]] [[caramel]] [[flavored syrup]]s * [[whipped cream]] * [[powdered sugar]] ~~[[Ice cream cone]]s are also a type of waffles or wafers.~~ Waffles are also eaten with savory rather than sweet toppings.<ref>{{Cite web \| url=https://www.foodandwine.com/blogs/5-savory-waffles-you-can-eat-dinner \| title=7 Savory Waffles You Can Eat for Dinner}}</ref><ref>{{Cite web \| url=https://www.foodnetwork.com/recipes/food-network-kitchen/savory-waffles-six-ways-3364234 \| title=Savory Waffles Six Ways}}</ref><ref>{{Cite news \| url=https://www.nytimes.com/interactive/projects/well/healthy-recipes/recipes/savory-waffles \| title=Savory Waffles\| website=[[The New York Times]]}}</ref><ref>{{Cite web \| url=https://beyondmeresustenance.com/25-mostly-savory-gourmet-waffles/ \| title=25 Mostly Savory Gourmet Waffles\| date=2016-07-16}}</ref> ~~==Consistency==~~ On the industrial scale, waffles are baked at 140–180 °C for 110 and 180 s, depending on thickness and batter type. Waffles should be fully baked and golden brown but not burnt. To decrease product loss, whether in the kitchen or in a factory, a waffle needs to be stable (not torn during takeoff). The ideal waffle should also have an even color throughout and not be crumbly. The perfect waffle is made of finely granulated wheat flour with low to medium protein content and low water adsorption capacity. The recommended pH value for waffle batter is from 6.1 to 6.5. High pH values can cause an increase in the browning reaction which causes an increase in the amount of batter residues on the waffle iron and therefore, more sticking.<ref name="onlinelibrary.wiley.com">{{Cite journal\|last1=Huber\|first1=Regina\|last2=Schoenlechner\|first2=Regine\|date=2016-09-01\|title=Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components\|journal=Food Science & Nutrition\|volume=5\|issue=3\|language=en\|pages=504–512\|doi=10.1002/fsn3.424\|pmid=28572935\|pmc=5448360\|issn=2048-7177\|doi-access=free}}</ref> Waffle batter temperature should be in the range of 21 to 26.6 degrees Celsius.<ref name="onlinelibrary.wiley.com"/> If batter temperature is too high the batter forms clumps and sticks to the apparatus. Density and viscosity are also important aspects that have an effect on overall waffle quality. The recommended [[density]] of a waffle should be about 80–95 g/100 ml because it needs to be fluid enough to fill the whole plate of the waffle iron. Too stiff, and the dough's spreadability decreases. Too much liquid, and the batter runs right off the plate. [[Viscosity]] is influenced by density (higher the density the higher the viscosity) but in the case of waffles, the effect of CO<sub>2</sub> gas is more prevalent. The more aeration, the stiffer the waffle gets and the more viscous it is (it becomes foam-like). Aeration is the major factor that determines viscosity in a recipe so overall, the higher the aeration, the lower the density, and the higher the viscosity. Recipes vary for different types of waffles. Usually, better air-filled batters contribute to softer, fluffier waffles but viscosity should remain lower in order to have sufficient spreadability. Softer waffles do not have a correlation with sticking behavior. Density and viscosity do not have effect on sticking or adhering properties.<ref name="onlinelibrary.wiley.com"/> ~~== Shelf stability and staling ==~~ Mixing is a critical step in batter preparation since overmixing causes the gluten to develop excessively and create a batter with too high of a viscosity that is difficult to pour and does not expand easily. A thick batter that is difficult spreading in the baking iron has an increased water activity of around 0.85. The increased viscosity made it harder for water to evaporate from the waffle causing an increase in [[water activity]] (''a<sub>w</sub>''). The control waffles with a softer texture had a water activity of 0.74 after cooking. The ''a<sub>w</sub>'' is less because the softer texture allows the water to evaporate. With an increased storage time, waffle physical and textural properties changes regardless of the batter viscosity.<ref name=":2">{{Cite book\|title=COMBAT RATION NETWORK FOR TECHNOLOGY IMPLEMENTATION\|last1=Sozer\|first1=Nesli\|last2=Kokini\|first2=Jozeph\|publisher=DEFENSE LOGISTICS AGENCY\|year=2009\|location=THE CENTER FOR ADVANCED FOOD TECHNOLOGY}}</ref> Aged waffles shrink because air bubbles leak out and the structure starts to condense. Hardness and viscosity also increases as time goes by. Aged waffle samples displayed a starch [[Retrogradation (starch)\|retrogradation]] peak that increased with storage time due to the fact that more crystalline structures were present. Starch retrogradation is mentioned previously in this paper. The enthalpy value for melting of starch crystals increased with storage time as well.<ref name=":2" /> ==See also== {{Portal\|Food}} {{div col\|colwidth=30em}} ▲* [[~~butter~~Wafer]] * [[Krumkake]] * [[Barquillo]] Line 230 ⟶ 189: [[Category:Articles containing video clips]] [[Category:Dutch cuisine]] ~~[[Category:Dutch words and phrases]]~~ [[Category:Belgian inventions]] [[Category:American breakfast foods]]