(Image by Williams-Sonoma)
In Ancient Greece, thin, crisp, waferlike obelios were baked between two iron plates flipped over an open fire to cook. Later, in medieval Europe, they adopted the moniker wafer, which came from old Germanic word wabo, meaning “honeycomb.” But it was the Belgians and the Dutch who pioneered modern-day waffle making using the heavy, bulky iron plates. And so the wafer took on the Dutch name wafel, which by 1735 had a little switch-up via the English language, becoming “waffle.” Though already a much-loved street fare then, it was only in 1869, when American Cornelius Swarthout patented the first stove-top waffle iron, that the waffle became a household hit at the breakfast table. Then, in the 20th century, with the advent of the user-friendlier, electrically powered modern waffle maker, the waffle turned even more popular.
(Image by Scott F., via Yelp)
The waffles of today are no longer limited to the dense and thin and crisp. In fact, the waffles many Malaysians grew up with are akin to the American variety. Round or square in shape. Thick, light, moist and tender. There is even pandan-flavored waffle — golden brown without, spring green within, slightly eggy, with a delicate sweet grassy perfume. Hong Kong has its own version, too. Known locally as the “grid cake” (格子饼), it is eggier and softer. This large, round street snack gets smeared with margarine, peanut butter, and sugar on one side while still warm, then folded into a semicircle to eat.
Belgian waffles are made interesting with the use of yeast, which helps make the cake lighter, very crisp, and much thicker. Their huge, deep pockets make great wells for toppings, though purists would insist on just dusting with powdered sugar to stay truly Belgian. Whereas at the other extreme of the spectrum, you will find waffles served savory, with fried chicken or bacon, wallowing in mouthwatering stew or gravy. If not, waffles are perked up with herb or bacon bits, with pockets of melting cheese within.
(Image by Andrea Gómez Romero, via Sunset.com)
Having said all that, it is nice to know the good ol’ waffle iron has come a long way. Every year on June 29, in honor of this great invention, waffle lovers celebrate Waffle Iron Day. It is a time to experience and revel in the wonders of the waffle iron. Bake up plates of yummy waffles in your kitchen and share with loved ones, if you have a waffle maker (do not miss out on the fantastic recipe below!). And if you do not, sweat not, just head down to your favorite waffle stand or waffle house for instant gratification.
Basic American Waffles
Recipe courtesy of Joy of Baking.com
130 grams (1 cup) all-purpose flour
1½ teaspoons double-acting baking powder
¼ teaspoon salt
1½ tablespoons granulated sugar
1 large egg, lightly beaten
240 milliliters (1 cup) whole milk
28 grams (2 tablespoons) unsalted butter, melted
Preheat the waffle maker.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. In another mixing bowl, whisk together the egg and milk. Add all the egg mixture to the flour mixture in one shot, and stir just until combined. Stir in the melted butter.
Depending on the machine’s instructions, you may need to oil the grids (this can simply be done with a nonstick cooking spray, if you have one). But be careful not to burn your fingers while doing that. Spoon a ¼ to ½ cup of the batter (or the amount recommended in the machine’s instructions) onto one of the two hot iron plates. Smooth out the batter with a knife or a metal spatula. Close the lid of the waffle maker, and bake until brown and crisp. Remove waffles to a warmed plate and cover with a clean dishtowel to keep warm. Continue with baking waffles, until the batter is used up.
Serve the waffles immediately, along with your favorite topping.
Yield: depending on the size of your machine, but this can give you about six 10-centimeter square waffles
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