A 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. In Belgium, there are a number of different types of waffle, including the Brussels waffle, the Liège waffle and the stroopwafel; what is known in North America as a "Belgian waffle" is most similar to the Brussels waffle. As opposed to a traditional waffle, the Belgian waffle attributes its height to the use of yeast batter instead of a pancake batter.^[1] They are often eaten as a breakfast food. In North America, they are usually served with butter (or margarine) and maple syrup or with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.

[edit] History

Brussels waffle dusted with powdered sugar.

Although originally showcased in 1960^[2] at Expo 58, Belgian waffles were popularized in the United States during the 1964 New York World's Fair^[1] at Flushing Meadows Park, USA. The waffle was introduced by Maurice Vermersch of Brussels, Belgium. Originally called Brussels waffles, Vermersch decided to change the name upon observing the poor geographical skills of Americans.^[3] The waffles were served with whipped cream and strawberries, and retailed for a dollar.^[2]

[edit] References

[edit] External links

• Simple Belgian waffle recipe

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