The waffle iron was patented on August 24, 1869, according to the Smithsonian Libraries. In present day, this date marks the observance of National Waffle Day to remember the invention that has made breakfast more enjoyable.
Waffles are traditionally made with buttermilk in the United States and then served with syrup or fruits. But elsewhere around the world, there waffles come in many varieties, mixes and flavors. Below are some recipes.
AUTHENTIC BELGIAN WAFFLES
From European Cuisines
Belgian waffles are made with yeast.
Ingredients:
500 g / scant 3 3/4 cups all-purpose flour
30 g / one package of fast-acting yeast
15 g / 2 tablespoons brown sugar
625 ml / 22 fluid ounces / 2 3/4 cups lukewarm water
125g / 1 cup powdered nonfat dry milk
5 g / 1 teaspoon salt
1/2 teaspoon vanilla extract or 2 teaspoons of vanilla sugar
200-250g / 1 1/4 cup butter, melted and cooled to lukewarm
3 to 4 egg whites, beaten to the stiff-peak stage
* Cut down the amount of ingredients for smaller servings.
Procedure: In a bowl, mix the flour and yeast with half a cup of lukewarm water. Add the sugar, milk and vanilla extract, as well as the remaining water. Mix the dough well, set aside and let the yeast rise for 20 to 30 minutes.
Melt butter and let it cool down afterwards. After the dough has risen, add the butter and mix this well.
Beat egg whites in a separate bowl until it is stiff. Carefully fold this into the batter and mix some more. This should be ready for the waffle iron.
Top with syrup, sugar or your favorite fruit.
CAMBODIAN WAFFLES (NUM POUM)
From Phnomenon
Cambodian waffles are mixed with coconut milk.
Ingredients:
1/2 cup rice flour
1/2 cup wheat flour
1/2 cup of coconut milk
3/4 cup of palm sugar
2 eggs
1/2 teaspoon salt
Procedure: In a bowl, mix the flour, coconut milk and then slowly add the sugar, eggs and salt. Pre-heat the waffle iron and then set the batter carefully. It should come out light brown and crispy.
POTATO WAFFLES
From Just A Taste
Potato waffles are traditional treats in the U.K. or Ireland.
Ingredients:
2 tablespoons vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 tablespoons chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Sour cream, optional
Procedure: In a bowl, whisk the oil, buttermilk and egg together, and then slowly add in the mashed potato, scallion and cheese. Combine this well.
In a separate bowl, whisk the flour, baking powder and baking soda. Then fold this in the potato mixture. This batter is now ready for cooking in a pre-heated waffle iron.
Take note to spread the batter evenly as this does not spread like regular waffle batter.
Top with sour cream if desired.
