Waffle

The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream...."{{cite book | url = https://archive.org/details/b30510211| page = [https://archive.org/details/b30510211/page/176 176]| author = Robert Smith | title = Court Cookery | year = 1725}} It is directly derived from the Dutch {{lang|nl|wafel}}, which itself derives from the Middle Dutch {{lang|dum|wafele}}.[http://www.merriam-webster.com/dictionary/waffle "Waffle"] {{webarchive|url=https://web.archive.org/web/20130407035523/http://www.merriam-webster.com/dictionary/waffle |date=2013-04-07 }}, The Merriam-Webster Unabridged Dictionary

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 are from the Frankish word {{lang|frk|wafla}} ("honeycomb" or "cake").{{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}}

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.:fr:Gaufre (cuisine){{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 }}

In ancient times, the Greeks cooked flat cakes, called {{transl|grc|obelios}}, between hot metal plates. As they spread throughout medieval Europe, the cakes—made from 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.{{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}}

File:Fer a oublie detail.jpg

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).[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[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 While the 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. The format of the iron itself was almost always round and considerably larger than those used for communion.{{Base Palissy|PM17000403 |fer à hosties, 13e siècle}}"fer à oublies ", Gourmet Museum and Library, Hermalle-sous-Huy, Belgium

The oublie was, in its basic form, composed only of grain flour and water—just as the communion wafer was.{{cite book|author=Gil Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=ojc4Uker_V0C&pg=PA431|year=2010|publisher=Wiley|isbn=978-0-470-94354-0|page=431}} It took until the 11th century, when the Crusades brought new culinary ingredients to Western Europe, for flavorings such as orange blossom water to be added to oublies; however, locally sourced honey and other flavorings may have already been in use before that time.Jean Liebault, La maison rustique, 1582, cité dans Raymond Lecoq, Les Objets de la vie domestique. Ustensiles en fer de la cuisine et du foyer des origines au XIX siècle, Berger-Levrault, 1979, p. 180.

Oublies (which formally received this name {{ca|1200}}) spread throughout northwestern continental Europe. Their spread eventually led to the formation of the {{lang|fr|oublieurs}} guild in 1270.[http://www.cnrtl.fr/definition/oublie "Oublie"] {{webarchive|url=https://web.archive.org/web/20110219073800/http://www.cnrtl.fr/definition/oublie |date=2011-02-19 }}, Centre National de Ressources Textuelles et Lexicales{{cite book|author=Adolphe Chéruel|title=Dictionnaire historique des institutions: mœurs et coutumes de la France|url=https://archive.org/details/dictionnairehis00chergoog|year=1865|publisher=L. Hachette et cie|page=[https://archive.org/details/dictionnairehis00chergoog/page/n334 243]}} Oublieurs/obloyers were responsible for producing not only oublies but also a number of other contemporaneous and subsequent {{lang|fr|pâtisseries légères}} (light pastries), including the waffles that were soon to arise.

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.[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 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.[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 The other three variations explain how cheese is to be placed between two layers of batter, grated and mixed into the batter, or left out, along with the eggs.[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 However, this was a waffle / {{lang|fr|gaufre}} in name only, as the recipe contained no leavening.

File:Waffle iron Musée Lorrain 04.JPG

Though some have speculated that waffle irons 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. 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 emerged 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. 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.[http://www.kikirpa.be/www2/cgi-bin/wwwopac.exe?DATABASE=foto2&LANGUAGE=0©TEXT=©RIGHT=&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©TEXT=©RIGHT=&356665=on |date=2015-10-17 }}, Gruuthusemuseum / Royal Institute for Cultural Heritage[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

File:Pieter Bruegel II-Combat de Carnaval et Careme IMG 1464.JPG – 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."Gemüseverkäuferin", Pieter Aertsen, 1567, Stiftung preußischer Kulturbesitz – Staatliche Museen, Berlin 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}})."Het gevecht tussen Carnaval en Vasten", Pieter Bruegel (the elder), 1569

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}}.[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 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.[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

Alternately attributed to the 16th and 17th centuries, {{lang|nl|Groote Wafelen}} from the Belgian {{lang|nl|Een Antwerps kookboek}} was published as the first recipe to use leavening (beer yeast): Take white flour, warm cream, fresh melted butter, yeast, and mix together until the flour is no longer visible. Then add ten or twelve egg yolks. Those who do not want them to be too expensive may also add the egg white and just milk. Put the resulting dough at the fireplace for four hours to let it rise better before baking it.{{cite book|author=André Delcart|title=Winterfeesten en gebak|chapter-url=https://books.google.com/books?id=2g2hjZRo6KIC&pg=PA3|chapter=Groote Wafelen|year=2007|publisher=Maklu|isbn=978-90-8575-009-3|page=38}} Until this time, no recipes contained leavening, and dough could therefore be easily cooked in the thin {{lang|fr|moule à oublies}}. {{lang|nl|Groote Wafelen}}, in its use of leavening, was the genesis of contemporary waffles and validates the use of deeper irons ({{lang|nl|wafelijzers}}) depicted in the {{lang|nl|italics=unset|Beuckelaer}} and {{lang|nl|italics=unset|Bruegel}} paintings of the time.

File:(Agen) Portrait de Charles IX - François Clouet - Musée des Beaux-Arts d'Agen.jpg

By the mid-16th century, there were signs of waffles' mounting French popularity. {{lang|fr|italics=unset|François}} I, king from 1494 to 1547, who, it was said, {{lang|fr|les aimait beacoup}} (loved them a lot), had a set of waffle irons cast in pure silver.{{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]}}{{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}} His successor, {{lang|fr|italics=unset|Charles IX}} enacted the first waffle legislation in 1560 in response to a series of quarrels and fights that had been breaking out between oublieurs. As a result of the legislation, oublieurs were required "{{lang|fr|d'être au moins à la distance de deux toises l'un de l'autre.}}" (to be no less than four yards from one to the other).

By the 17th century, unsweetened or honey-sweetened waffles and oublies—often made of non-wheat grains—were the type generally accessible to the average citizen.{{cite book|author=Maurice Laporte|title=Les épithètes|url=https://books.google.com/books?id=hdo7AAAAcAAJ&pg=PT112|year=1571|page=112}} The wheat-based and particularly the sugar-sweetened varieties, while present throughout Europe, were prohibitively expensive for all but the monarchy and bourgeoisie. Even for the Dutch, who controlled much of the mid-century sugar trade, a kilogram of sugar was worth half an ounce of silver (the equivalent of ~$7 for a 5 lb. bag, 01/2016 spot silver prices), while, elsewhere in Europe, it fetched twice the price of opium.[http://rodrik.typepad.com/dani_rodriks_weblog/2009/04/when-did-globalization-begin.html "The Price of Sugar in the Atlantic, 1550–1787"] {{webarchive|url=https://web.archive.org/web/20120815094750/http://rodrik.typepad.com/dani_rodriks_weblog/2009/04/when-did-globalization-begin.html |date=2012-08-15 }}, Figure I, Klas Rönnbäck, Europ. Rev. Econ. Hist., 2009[http://www.gourmettraveller.com.au/july_rhubarb.htm "Recipes | In Season"] {{webarchive|url=https://web.archive.org/web/20120720195351/http://gourmettraveller.com.au/july_rhubarb.htm |date=2012-07-20 }}, July: Rhubarb, Gourmet Magazine, Gourmet Traveller, Adelaide Lucas Wealthier families' waffles, often known as {{lang|fr|mestiers}}, were "smaller, thinner and above all more delicate, being composed of egg yolks, sugar, and the finest of the finest flour, mixed in white wine" and were served "like dessert pastry."

By the dawn of the 18th century, expansion of Caribbean plantations had cut sugar prices in half. Waffle recipes abounded and became decadent in their use of sugar and other rare ingredients.{{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}} For instance, Menon's {{lang|fr|gaufre}} from {{lang|fr|Nouveau Traité de la Cuisine}} included a livre of sugar for a demi-livre of flour.{{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}}

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).{{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}}{{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|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}} At the same time, the French introduced whipped egg whites to waffles, along with lemon zests, Spanish wine, and cloves.[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 Joseph Gillier even published the first chocolate waffle recipe, featuring three ounces of chocolate grated and mixed into the batter, before cooking.[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.

A number of 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.{{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}} 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. They are also the oldest named recipe that survives in popular use to the present day, produced regionally and commercially by Meert.[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.

The 18th century is also when the word waffle first appeared in the English language, in a 1725 printing of Court Cookery by Robert Smith.{{cite book|author=Robert Smith (cook.)|title=Court cookery: or, The compleat English cook|url=https://books.google.com/books?id=O_AHAAAAQAAJ&pg=PA1|year=1725|page=1}} Recipes had begun to spread throughout England and America, though essentially all were patterned after established Dutch, Belgian, German, and French versions.{{cite book|author=Robert Smith (cook.)|title=Court cookery: or, The compleat English cook|url=https://books.google.com/books?id=O_AHAAAAQAAJ&pg=PA176|access-date=7 April 2013|year=1725|page=176}} Waffle parties, known as "wafel frolics", were documented as early as 1744 in New Jersey, and the Dutch had earlier established waffles in New Amsterdam (New York City).{{cite book|author1=John Austin Stevens|author2=Benjamin Franklin DeCosta|author3=Henry Phelps Johnston, Volume 2, Issue 2|author4=Martha Joanna Lamb|author5=Nathan Gilbert Pond|title=The Magazine of American history with notes and queries|url=https://books.google.com/books?id=xz9IAQAAIAAJ&pg=PA442|year=1878|publisher=A. S. Barnes.|page=442}}M.J. Stephey (23 November 2009) [http://www.time.com/time/magazine/article/0,9171,1942956,00.html "Waffles"] {{webarchive|url=https://web.archive.org/web/20120823073650/http://www.time.com/time/magazine/article/0,9171,1942956,00.html |date=2012-08-23 }}, TIME Magazine.

File:Gaufre liege.jpg

{{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}}.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.[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 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.[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 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.{{cite book|author=Antoine B. Beauvilliers|title=L'art du cuisinier ...|url=https://books.google.com/books?id=jvopAAAAYAAJ|year=1814|publisher=Pilet}} {{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}}.{{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}} 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.{{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}} A full {{lang|fr|Gaufre de Liège}} recipe does not appear until 1921.{{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}}

File:Belgian Waffle Van.jpg

Waffles remained widely popular in Europe for the first half of the 19th century, despite the 1806 British Atlantic naval blockade that greatly inflated the price of sugar.[https://gupea.ub.gu.se/bitstream/2077/7497/4/gunhis11corr.pdf "From extreme luxury to everyday commodity"] {{webarchive|url=https://web.archive.org/web/20140408220616/https://gupea.ub.gu.se/bitstream/2077/7497/4/gunhis11corr.pdf |date=2014-04-08 }}, Sugar in Sweden, 17th to 20th centuries, pp. 8–9, Klas Rönnbäck, Göteborg Papers in Economic History, No. 11. November 2007 This coincided with the commercial production of beet sugar in continental Europe, which, in a matter of decades, had brought the price down to historical lows.[http://www2.lse.ac.uk/economicHistory/seminars/VothFeb10.pdf "Sweet Diversity: Overseas Trade and Gains from Variety after 1492"] {{webarchive|url=https://web.archive.org/web/20130726115939/http://www.lse.ac.uk/economicHistory/seminars/VothFeb10.pdf |date=2013-07-26 }}, Jonathan Hersh, Hans-Joachim Voth, Real Sugar Prices and Sugar Consumption Per Capita in England, 1600–1850, p.42 Within the transitional period from cane to beet sugar, Florian Dacher formalized a recipe for the Brussels Waffle, the predecessor to American "Belgian" waffles, recording the recipe in 1842/43.[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 }}, Henk Werk,[http://www.asg.be/publicaties/bestellen "Jaargang 25 inclusief het boek "Brusselse Wafels""] {{webarchive|url=https://web.archive.org/web/20140408232331/http://www.asg.be/publicaties/bestellen |date=2014-04-08 }}, Academie voor de Streekgebonden Gastronomie[http://blogimages.seniorennet.be/etenaanzee_asg/1042977-7181bb324c419e6ad15806548aaa9be2.jpg "Brusselse Wafels"] {{webarchive|url=http://archive.wikiwix.com/cache/20120817014153/http://blogimages.seniorennet.be/etenaanzee_asg/1042977-7181bb324c419e6ad15806548aaa9be2.jpg |date=2012-08-17 }}, Philippe Cauderlier, 1874 {{lang|nl|Stroopwafels}} (Dutch syrup wafels), too, rose to prominence in the Netherlands by the middle of the century. However, by the second half of the 1800s, inexpensive beet sugar became widely available, and a wide range of pastries, candies and chocolates were now accessible to the middle class, as never before; waffles' popularity declined rapidly.

By the early 20th century, waffle recipes became rare in recipe books, and only 29 professional waffle craftsmen, the oublieurs, remained in Paris.[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 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.{{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}} 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.{{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}} 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.{{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}}

Belgian-style waffles were showcased at Expo 58 in Brussels.[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 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.[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 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.

File:Brussels waffle.jpg|alt=Thick, rectangular waffle deeply browned and topped with powdered sugar.|Brussels waffle

File:Nice waffle.jpg|alt=Half-moon shaped waffle with browning on surface|Plain waffle sold at a neighborhood store in Singapore.

File:Essen Waffeln 01 (RaBoe).jpg|alt=Thin waffles rolled into a cylindars|Rolled waffles

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|Waffle with ice cream

Brussels waffles[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 are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast;[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 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.{{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 }} 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.[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. 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.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.Lonely Planet Encounter Guide Brussels, Bruges, Antwerp & Ghent 1st edition, 2008, p. 151 Neither man created the recipe; they simply popularized and formalized an existing recipe as the Brussels waffle.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 }}.

{{Main|Liège waffle}}

The Liège waffle{{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 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 pearl sugar which 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 Northeast, under the Waffle Cabin brand.{{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}}

Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium.M. Bounie (2003/2004) [http://pfeda.univ-lille1.fr/iaal/docs/iaal2003/gauf/gaufre.pdf La Gaufre Flamande Fourrée] {{webarchive|url=https://web.archive.org/web/20130321205723/http://pfeda.univ-lille1.fr/iaal/docs/iaal2003/gauf/gaufre.pdf |date=2013-03-21 }}, Polytech'Lille-Département IAA, p 6. The original recipe, published in 1740 by Louis-Auguste de Bourbon in Le Cuisinier Gascon, is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour and mix it in a bowl with salt and one ounce of brewer's yeast barm. Moisten it completely with warm milk. Then whisk fifteen egg whites and add that to the mixture, stirring continuously. Incorporate "un livre" (490 grams or 1.1 pounds) of fresh butter, and let the batter rise. Once the batter has risen, take your heated iron, made expressly for these waffles, and wrap some butter in a cloth and rub both sides of the iron with it. When the iron is completely heated, make your waffles, but do so gently for fear of burning them. Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top.{{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}}

American waffles{{cite web |url=http://lonestar.texas.net/~fitch/recipies/waffles.html |title=American waffle recipe |publisher=Lonestar.texas.net |access-date=2012-05-02 |url-status=live |archive-url=https://web.archive.org/web/20120425060719/http://lonestar.texas.net/~fitch/recipies/waffles.html |archive-date=2012-04-25 }} vary significantly. Generally denser and thinner {{Citation needed|date=January 2025}} than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape. Like American pancakes they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew.{{cite book| last = Davidson| first = Alan| author-link = Alan Davidson (food writer)| title = The Oxford Companion to Food| url = https://archive.org/details/oxfordcompaniont00davi_0| url-access = registration| publisher = Oxford University press|year=1999| location = Oxford| pages = xx + 892| isbn = 978-0192806819}} They may also be served as desserts, topped with ice cream and various other toppings. A large chain (over 1,900 locations) of waffle specialty diners, Waffle House, is ubiquitous in the southern United States.

File:Waffle with strawberries and confectioner's sugar.jpg is popular in North America.|alt=Round waffle topped with strawberries and powdered sugar]]

File:Waffles.webmhd.webm

{{anchor|Belgian waffle}}Belgian waffles are based on a simplified version of the Brussels waffle.{{cite news|title=His waffles made memories at the Queens World's Fair|date=1989-08-22|publisher=Newsday }} Recipes are typically baking soda leavened, though some are yeast-raised.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 They are distinguished from standard American waffles by their use of 1 ½" depth irons.{{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 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.{{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}}

Bergische waffles, or Waffles from Berg county,{{cite web |place=Remscheid, Germany |url=http://www.bergisches-wiki.de/index.php/Bergische_Waffeln |title=Bergish Waffle recipe |language=de |publisher=Bergisches-wiki.de |access-date=2012-05-02 |url-status=dead |archive-url=https://web.archive.org/web/20120426012734/http://www.bergisches-wiki.de/index.php/Bergische_Waffeln |archive-date=2012-04-26 }} are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense than Belgian waffles, always heart shaped, and served with cherries, cream and optionally rice pudding as part of the traditional afternoon feast on Sundays in the region.

Hong Kong style waffle, in Hong Kong called a "grid cake" or "grid biscuits" (格仔餅), is a waffle usually made and sold by street hawkers and eaten warm on the street.{{cite web |url=http://mrnaomi.wordpress.com/2008/01/23/hong-kong-streets-snack/ |title=Descriptions of Hong Kong Waffles |publisher=Mrnaomi.wordpress.com |date=2008-01-23 |access-date=2012-05-02 |url-status=live |archive-url=https://web.archive.org/web/20120422204726/http://mrnaomi.wordpress.com/2008/01/23/hong-kong-streets-snack/ |archive-date=2012-04-22 }} It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is 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 semicircle to eat. Eggs, 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, are used in the recipe and create various colors. Another style of Hong Kong waffle is the eggette or gai daan jai (鷄蛋仔), which have a ball-shaped pattern.

Pandan waffles originate from Vietnam and are characterized by the use of pandan flavoring and coconut milk in the batter.{{cite news|url = http://blogs.houstonpress.com/eating/2011/07/100_favorite_dishes_no_80_pand.php|title = 100 Favorite Dishes: No. 81, Pandan Waffles at Parisian Bakery III|author = Katharine Shilcutt|date = July 2, 2011|access-date = November 5, 2011|url-status = live|archive-url = http://archive.wikiwix.com/cache/20111107035947/http://blogs.houstonpress.com/eating/2011/07/100_favorite_dishes_no_80_pand.php|archive-date = November 7, 2011}} The pandan flavoring results in the batter's distinctive spring green color.{{cite web | url = http://www.theravenouscouple.com/2011/01/pandan-waffles-banh-kep-la-dua.html | title = Pandan Waffles Banh Kep La Dua | date = January 15, 2011 | access-date = November 5, 2011 | url-status = live | archive-url = https://web.archive.org/web/20111103064858/http://www.theravenouscouple.com/2011/01/pandan-waffles-banh-kep-la-dua.html | archive-date = November 3, 2011 }} When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Unlike most waffles, pandan waffles are typically eaten plain. In Vietnam they are relatively cheap and so are popular among children.{{cite web | url = http://www.theravenouscouple.com/2011/01/pandan-waffles-banh-kep-la-dua.html | author = Hong & Kim | title = Pandan Waffles Banh Kep La Dua | date = 15 January 2011 | access-date = 5 November 2011 | url-status = live | archive-url = https://web.archive.org/web/20111103064858/http://www.theravenouscouple.com/2011/01/pandan-waffles-banh-kep-la-dua.html | archive-date = 3 November 2011 }} They are a popular street food made in either cast iron molds heated with charcoal or in electric waffle irons.{{cite web | url = http://www.vietworldkitchen.com/blog/2007/08/vietnamese-coco.html | date = 30 August 2007 | title = Vietnamese Coconut Waffles Recipe | url-status = live | archive-url = https://web.archive.org/web/20111103183951/http://www.vietworldkitchen.com/blog/2007/08/vietnamese-coco.html | archive-date = 3 November 2011 }}

Croffle (a compound word of croissant and waffle) bakes croissant dough in a waffle pan and eaten with ice cream or maple syrup. It is a popular dessert in Korea. On the Internet, jokes about "the greatest invention of the Covid-19 Age" spread.{{Cite news |last=이 |first=혜운 |date=September 8, 2020 |title="집콕이 만든 위대한 발명품" 크로플? 그냥 누르면 돼요 |url=https://www.chosun.com/culture-life/food-taste/2020/09/08/JAELFQZYTBDAPOTAEUP3LA3QO4/ |url-status=live |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}} There are various types of croffles that utilize various toppings such as basil, corn, cheese and so on.{{Cite web|last=김|first=태혁|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}} It is also popular with people because it is easy to make and eat at home.{{Cite web|author=윤경희|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}} The beginning of Croffle is the cafe "Le Petit 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.

File:Croffle.jpg

File:Kue gapit, 2015-06-16.jpg

Kue gapit is an Indonesian kue kering (dry snack) which originates from West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds like a waffle. The snack comes in a variety of shapes and flavors.

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 cream or jam.{{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 }}

• In Norway, brunost and 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 Swedish tradition dates at least to the 15th century, and there is even a particular day for the purpose, Våffeldagen (waffle day), which sounds like Vårfrudagen ("Our Lady's Day"), and is therefore used for the purpose. This is March 25 (nine months before Christmas), the Christian holiday of Annunciation.{{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}} 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 (singular gofre) are waffles in Italy and can be found in the Piedmontese cuisine: they are light and crispy in texture, contain no egg or milk (according to the most ancient recipe){{cite web |place=Turin, Italy |url=http://www.gofriemiassepiemontesi.it/ |title=I gofri |language=It |publisher=Gofreria Piemonteisa - Torino |access-date=2015-12-13 |url-status=live |archive-url=https://web.archive.org/web/20151222151421/http://www.gofriemiassepiemontesi.it/ |archive-date=2015-12-22 }} and come both in sweet and savory versions.{{cite web|url=http://cucinapiemontese.blogspot.it/2011/02/i-gofri.html|title=I GOFRI|website=cucinapiemontese.blogspot.it|access-date=4 May 2018|url-status=live|archive-url=https://web.archive.org/web/20170630201442/http://cucinapiemontese.blogspot.it/2011/02/i-gofri.html|archive-date=30 June 2017}} Central Italian cuisine also features waffle-like cookies, which are locally known as pizzelle, ferratelle (in Abruzzo) or cancelle (in Molise).

File:Stroopwafels 01.jpgs|alt=Thin, dark, round waffles; one cut in half shows a thin, internal layer of filling]]

Stroopwafels are thin waffles with a syrup filling, which originated from the Dutch city of Gouda. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and 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.[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 They are popular in the Netherlands and Belgium and sold in pre-prepared packages in shops and markets.

Galettes campinoises/Kempense galetten are a type of waffle popular in Belgium. They are rigid and crunchy, but are buttery, crumbly and soft in the mouth.

File:05410jfFoods Cuisine Desserts of the Philippinesfvf 23.jpg]]

File:05410jfFoods Cuisine Desserts of the Philippinesfvf 22.jpg

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.{{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}}

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, and pickle relish. Its popularity spread to the continental United States, the Philippines (then an American colony), and throughout the rest of the Pacific Islands.{{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 }} Waffle dogs remain an iconic part of Hawaiian culture, though it has waned in popularity in the rest of the US.{{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 }}

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 ube, chocolate, or yema custard. The Filipino versions are also more uniformly cylindrical, with a grid pattern, and are usually served on bamboo skewers.{{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 }}{{cite news |last1=Susilo |first1=Darren |title=Pinoy Waffles |url=https://www.blogto.com/restaurants/pinoy-waffles-toronto/ |access-date=9 February 2022 |work=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 }}{{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 }}{{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 }} The Filipino fast food chain Waffle Time, founded in 1998, specializes in hotdog waffles as well as other savory and sweet fillings.{{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 }}{{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 }}

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.{{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 }}

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• Wafer
• Krumkake
• Barquillo
• List of quick breads
• Moffle – a waffle prepared using mochi
• Pancake
• Pizzelle
• Potato waffle mainly found in the UK and Ireland, made from potato formed into a waffle iron shape
• Egg waffle

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{{Reflist|refs=

[http://www.cnrtl.fr/definition/gaufre "Gaufre"] {{webarchive|url=https://web.archive.org/web/20120501052035/http://www.cnrtl.fr/definition/gaufre |date=2012-05-01 }}, Centre National de Ressources Textuelles et Lexicales

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• {{Wiktionary-inline}}
• {{Commons category-inline|Waffles}}
• Waffle recipes in the Cookbook wikibook

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