Maple syrup, berry compote, banana and puddles of melted chocolate sauce … nothing like a tower of waffles stacked with your favorite toppings for a weekend breakfast or brunch (or even a lunch or a dinner – I’m very much in favor of savory waffles topped with sautéed mushrooms and cheese, served at Norwich’s cult independent restaurant, The Waffle House).
We’ve come a long way since the word “waffle” was first introduced into English in the 1725 book “Court Cookery” by chef Robert Smith, who swore by “bake to try; if they do burn, add more butter “method. But like pancakes, mastering the art of the perfect waffle the first time around can be tricky. Reject waffles can range from considerably undercooked in the middle to so burnt you You will need to let the pan soak in the sink, but that doesn’t have to be: sophisticated waffle irons these days will do all the work for you at the optimum temperature.
In case you didn’t know, there’s a stark difference between a Belgian waffle and a regular waffle: Belgian waffles are light, chewy, and larger, with deeper grid squares waiting to be filled with syrup. They are much thicker and require a Belgian waffle iron. Regular waffles are thinner and more like pancakes, made in smaller irons. The good thing about this is that they heat up faster – so there’s nothing stopping you from enjoying waffles for a quick breakfast on weekdays. It’s a win-win.
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This notice was published: 2018-05-31 10:22:28