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. 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.
History
Although
originally showcased in 1960 at Expo 58,
Belgian waffles were popularized in the United States
during the 1964 New York World's Fair 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. The waffles were served with
whipped cream and strawberries, and
retailed for a dollar.
References
External links