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Culinary Dictionary
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| Category: Other food products |
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| Term(s) | ||
Waffle | ||
 A waffle is a light batter cake cooked in a waffle iron patterned to give a distinctive and characteristic shape. There are several regional variations based on the type and shape of the iron, the batter, and the thickness and stiffness of the waffle. Waffles are commonly served with one or more of the following: syrup, butter, powdered sugar, jam, Chantilly cream, chocolate or berries.The modern waffle has its origins in the wafers - very light thin crisp cakes, baked between wafer-irons of the Middle Ages. Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. The iron was placed over a fire, and flipped to cook both sides of the wafer. These irons were used to produce a variety of different flat, unleavened cakes, usually from a mixture of barley and oats, not the white flour used today. |