Waffle & Pancake

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WaffleFrom Wikipedia, the free encyclopedia

Jump to: navigation, search This article is about the food item. For other uses, see Waffle (disambiguation).

Brussels waffle A waffle is a light batter cake cooked in a waffle iron patterned to give a distinctive and characteristic shape.


1 Varieties of waffle 2 Medieval origins 3 Mass production 4 See also 5 References 6 External links

[edit] Varieties of waffle

The Brussels Waffle[1] or Belgian Waffle is prepared from a yeast-leavened batter, and is often a more light and crisp waffle compared to other waffle varieties. It is often served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread. It may also be served as a dessert, with fruits, whipped cream or ice cream.

Lige waffles with berries

The Lige waffle[2] (from the city of Lige, in eastern Belgium) is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops, but it is also possible to buy them in supermarkets. They are smaller, sweeter and denser than "Belgian waffles". The last-minute addition of nib sugar to the batter produces a caramelized sugar coating. This gives a distinctive flavor. Most are served plain, but some are vanilla or cinnamon flavored, and can be served with toppings like fruits, creams, and chocolate. The Lige waffle was invented by a cook of the prince-bishop of Lige in the 18th century. American waffles[3], common in the United States, are made from a batter leavened with baking powder, rather than yeast. They are usually served as a sweet breakfast food, topped with butter and various syrups. but are also found in many different savory dishes, such as chicken and waffles. They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to North America in 1620, by pilgrims who brought the method from Holland. Thomas Jefferson brought a waffle iron from France, and waffle frolics or parties became popular in the late eighteenth century. Waffles were eaten with both sweet (e.g. molasses or maple syrup) and savoury (such as kidney stew) toppings.[4] In Ireland, the UK and south-western Germany, the potato waffle, is a savory frozen food in waffle shape, made of reconstituted potato, oil and seasonings. These waffles may be baked, grilled, prepared in a toaster or fried, and are used as a side dish or snack. Hong Kong style waffle, in Hong Kong called a "grid cake" (), is a waffle usually made and sold by street hawkers and eaten warm on the street[5] . They are similar to a traditional waffle but larger, round in shape and divided into four quarters. They are usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle and then it is folded into a semi circle to eat. Egg, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon flavor are used in the recipe and create various colors.

Two stroopwafels

Stroopwafels (Dutch: syrup waffles) are thin waffles with a syrup filling. They were first made in Gouda in the Netherlands, during the 18th or 19th century. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halfs. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halfs, which glues them together.[6] They are popular in Belgium and the Netherlands.

A waffle iron for Scandinavian waffles

Scandinavian waffles are soft and generally divided into four or five segments, traditionally vaguely heart-shaped. The segments are often separated and eaten one by one or folded in pairs like a sandwich. Scandinavian waffles are mostly eaten with whipped cream and berry jam, for example raspberry jam or blueberry jam, or with butter and cheese. The "Scandinavian" waffle is believed to originate from Sweden[citation needed]. In Sweden these waffles are also referred to as "frasvffla" which roughly translated means crispy waffle.

[edit] Medieval originsThe modern waffle has its origins in the wafers-very light thin crisp cakes, baked between wafer-irons-of the Middle Ages[7]. Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. Some plates had imprinted designs such as a coat-of-arms or landscape, while some had the now-familiar honeycomb/gridiron pattern (there is evidence that in the 14th century only wealthy

kitchens would have irons[citation needed]). 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). Some were rolled into a cone or tube, others were left flat. In 14 C. England, wafers were sold by street vendors called waferers.[8] The modern waffle is a leavened form of wafer. "Wafer" and "waffle" share common etymological roots. Wafre (wafer) occurs in Middle English by 1377, adopted from Middle Low German wfel, with change of l into r. Modern Dutch wafel, French gaufre, and German Waffel, all meaning "waffle", share the same origin. The Dutch form, wafel, was adopted into modern American English as waffle, in the 18th century.[7][9]

[edit] Mass productionWaffles are mass produced and frozen, to be eaten quickly and with little effort in many flavors. Many companies produce frozen waffles, most notably Eggo.

PancakeFrom Wikipedia, the free encyclopedia

Jump to: navigation, search For other uses, see Pancake (disambiguation). Pancakes are a type of flatbread prepared from a sweet batter that is cooked on a hot griddle or in a frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeastraised or fermented batter.


1 Regional varieties o 1.1 North America o 1.2 Australasia o 1.3 Europe o 1.4 Africa o 1.5 Asia 2 Details 3 Pancake Day 4 See also 5 Footnotes 6 External links

Regional varietiesNorth America

North Americans (The United States and Canada) sometimes style pancakes with banana slices. American or Canadian pancakes (also known as hotcakes, griddlecakes, or flapjacks in the U.S.) contain a raising agent, usually baking powder, and contains different proportions of eggs, flour, and milk or buttermilk, which create a thick batter. Cinnamon and sugar can be added. This batter is either ladled or poured onto a hot surface, and spreads to form a circle about or inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side of the pancake, at which point the pancake is ready to be flipped. These pancakes, very light in texture, are often served at breakfast topped with maple syrup, butter, peanut butter, jelly, jam, or fruit. North American pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas or chocolate chips to the batter. In addition, some recipes call for the addition of spices such as nutmeg or cinnamon, or flavoring agents such as vanilla extract. A "silver dollar" pancake refers to a pancake about 3 inches (7 cm) in diameter - these are usually served in portions of five or ten.

Stacks of "silver dollar" pancakes. Flapjacks in the U.S. are sometimes larger, thinner and more crisp than a regular American pancake, sometimes as broad as 12 inches in diameter. Vermont pancakes usually have oatmeal or buckwheat flour added to the wheat flour, and require more baking powder to rise. The texture is coarser and the flavor more intense. "German Pancakes" or Dutch baby pancakes served in American pancake houses are shaped like a bowl and come in a range of sizes. They are commonly eaten with lemons and powdered sugar, jam, or caramelized apples. Mexican hotcakes, are similar in style to pancakes served in the U.S., hotcakes are more often made with cornmeal as well as or instead of wheat flour. Hotcakes are popular breakfast items at restaurants throughout the country, and are often sold by street vendors in cities and during the local celebrations of small towns through the day and evening; the vendors usually sell a single hotcake topped with different sauces such as condensed milk, fruit jam or a sweet goat milk spread called "cajeta."

AustralasiaIn Australia and New Zealand, ingredients for pancakes usually consist of egg, milk, flour etc. (similar to the English style, rather than the American version), and are typically eaten as a dessert, although, like in America, can be often served for breakfast. Popular toppings include maple syrup, butter, peanut butter, jelly, jam, or assorted fruits such as strawberries. Pancakes in Australia can also be served as a savory meal.


Scottish pancake and fruit crumpet. English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. These pancakes may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffings and eaten as a main course. When baked instead of fried, this batter rises because the air beaten into the batter expands, without the need for baking powder, the res