Pancakes
are great and all, but sometimes you need a waffle. A crispy, crunchy
waffle that stands up to drippy toppings. A hot, steaming waffle with a
pat of butter melting at its center. A waffle that makes getting out of
bed worth it.
But a waffle is not waffle is not a waffle. You have choices. Different versions of this breakfast (and sometimes snacktime) treat abound, and we’re not even including those fast food abominations.
So which is waffle is right for you? Read on and decide for yourself.
American Waffles
Photo credit: Flickr/TheCulinaryGeek
The distinguishing feature of an American waffle is its batter, which is fairly simple: the recipe normally
contains just baking powder, milk, butter, sugar, eggs, and salt. Crisp
on the outside and fluffy on the inside, it’s the baseline against
which we judge all other waffles.
Belgian Waffles
Photo: StockFood
Although waffles have been popular in Belgium since the 19th century, Belgian waffles really took off in 1964 when
restaurateur Maurice Vermersch sold something called “Brussels” waffles
at the New York World’s Fair. When his customers didn’t realize
Brussels was in Belgium, Vermersch changed the dish’s name to “Belgian”
waffles.
Belgian waffles are fluffier and have deeper cups than their American cousins. They’re usually leavened with yeast, which gives them a slightly tangy flavor.
Chinese Gai Daan Jai, or Eggettes
Photo credit: Flickr/cherrylet
A popular Hong Kong street food, gai daan jai are essentially waffles that look like fluffy eggs strung together with crunchy batter. (That’s why they’re also called eggettes.) They’re made with a sweet, egg-based batter and baked in a griddle with egg-shaped indentations. And they’re adorable.
Vietnamese Pandan Waffles
Photo credit: Flickr/Alpha
These Vietnamese pancakes get their signature green color from pandan, a non-flowering plant native to Southeast Asia that boasts a nutty flavor. The batter is usually sweetened with coconut milk and thickened with both all-purpose and rice flour.
Dutch Stroopwafels
Photo credit: Getty Images
Liège Waffles
Photo credit: Flickr/iriskh
The liège waffle’s batter is also different; it’s more similar to brioche bread batter. Also, its key ingredient is Belgian pearl sugar, which caramelizes and give the waffle a crisp exterior.
German Bergische Waffles
Photo credit: Getty
Bergische waffles originate from
Bergisches Land, a woodsy region in Western Germany. They’re usually
made in the shape of a heart, they’re crispy, and they’re often served with cherries and cream or rice pudding. Yum.
So, which looks best to you?
Quit waffling and eat a waffle
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