It is said that first waffles were known in Ancient Greece, although they were totally different from the ones we are used to enjoy. These were scones of grass and cheese baked on hot stones. Other sources claims that were originated in Rhino region in 13th century. In 14th century in Europe waffles were considered to be luxury food and only for kings. They were served only on special occasions and were cooked long and carefully. The recipe was improving all the time. Much later in Europe, hot waffles were began to sold on the streets, so anyone could see how simply dough becomes into masterpiece.
In Europe the biggest waffle makers and producers are Belgians. Almost every city has its own traditional waffle recipe. All in all there are many variations: round and square, thick and thin, crisp and soft... There are two main types of Belgian waffles - Brussels and Liège. Liège waffles are hard, oval or round, with lumps of caramelized sugar. They are very suitable with coffee or tea. Brussels wafers are soft, lightweight, usually rectangular in shape. They are usually served warm, sprinkled with powdered sugar and filled with a variety of toppings: whipped cream, ice cream, chocolate or fruit.
In the 19th century this delicacy reached America. Thomas Jefferson brought the European waffle with long handles from Europe to America. In 1869 the American version of recipe was born. The waffles were baked in coal-fired ovens, so the pan had to be constantly turned to spin both sides of the waffle. This waffle had a honeycomb ornament. In 1911 the era of electric waffles began ... Now there is a whole chain of restaurants in America called "Waffle House". August 24th, the US traditionally commemorates the home waffle day. Another Waffle Day - International - is celebrated on March 25th.
Many recipes of waffles exists. The dough made with honey, cream, curd, milk... The simplest waffle doug is always based on eggs, sugar, flour and oil. Keep in mind that all products has to be at the same temperature to mix it quikly and without any lumps. The eggs are beaten individually. The oil is first mixed with the sugar, then the beaten eggs are gradually added. Only then the mixture of flour and a bit of baking powder are added. The dough is constantly stirred. For crunchy dough alcohol such as brandy or bitter can be added. Dough is ready - we can bake!
The electric waffle must be heated (about 10 minutes), a tablespoon of dough must be pressed into the middle of the waffle to squeeze both parts of the wafer well. If the dough is thicker, it needs to be slightly compared for better distribution. Waffles are baked for 2 to 3 minutes, sometimes longer. Do not stack the baked wafers on top of each other - they will soften. To wrap the waffles into tubes or cones, do so as soon as the baked waffle is removed. As they cool, they harden very quickly and become brittle.
I remember that in our family waffles were made two times a year - on the Easter and Christmas. So today, I am happy that I can make waffles whenever I want.:) So let's do it!