1) BRUSSELS WAFFLES

They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides.

In Belgium, most waffles are served warm by street vendors and dusted with confectioner’s sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread.

2) LIÈGE WAFFLES

They are the richer, denser, sweeter, and chewier waffles. Native to the greater Wallonia region of Eastern Belgium, they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked.

3) FLEMISH WAFFLES, OR GAUFRES A LA FLAMANDE

They are a specialty of northern France and portions of western Belgium.

4) AMERICAN WAFFLES

Generally denser and thinner than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape.

5) BELGIAN WAFFLES

Belgian waffles are a North American waffle variety, based on a simplified version of the Brussels waffle. They are distinguished from standard American waffles by their use of 1 ½” depth irons.

6) BERGISCHE WAFFLES

They are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense than Belgian waffles, always heart shaped, and served with cherries, cream and optionally rice pudding as part of the traditional afternoon feast on Sundays in the region.

7) HONG KONG STYLE WAFFLES

They are usually made and sold by street hawkers and eaten warm on the street.^[It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack.

8) PANDAN WAFFLES

Originate from Vietnam, they are characterized by the use of pandan flavoring and coconut milk in the batter. The pandan flavoring results in the batter’s distinctive spring green color. When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Unlike most waffles, Pandan waffles are typically eaten plain.

9) KUE GAPIT

Kue gapit is an Indonesian kue kering (dry snack) which originates from West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds like a waffle. The snack comes in a variety of shapes and flavors.

10) SCANDINAVIAN STYLE WAFFLES

Very common throughout the Nordic countries, these waffles are thin, made in a heart-shaped waffle iron. The batter is similar to other varieties. The most common style are sweet, with whipped or sour cream and strawberry or raspberry jam, or berries, or simply sugar, on top.

11) GOFRI WAFFLES

In Italy, these waffles can be found in the Piedmontese cuisine: they are light and crispy in texture, contain no egg or milk and come both in sweet and savory versions. Central Italian cuisine also features waffle-like cookies, which are locally known as pizzelle, ferratelle  or cancelle (in Molise).

12) STROOPWAFELS

Originated from the Dutch city of Gouda, Stroopwafels are thin waffles with a syrup filling. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. They are also popular in the Netherlands and Belgium and sold in pre-prepared packages in shops and markets.

13) GALETTES CAMPINOISES OR KEMPENSEGALETTEN

They are a type of waffle popular in Belgium. They are rigid and crunchy, but are buttery, crumbly and soft in the mouth.

14) HOTDOG WAFFLES

They are long waffles with a hot dog cooked inside them, similar to a corn dog. Originating in Thailand, this snack is served with ketchup, mayonnaise, or both. The batter is similar to American waffles, but uses margarine instead of butter, as it is one of the more accepted eccentricities of their food culture.

15) WAFFLES ON A STICK

They are long waffles cooked onto a stick, usually dipped in something like chocolate syrup, and with sprinkles on top.

Brussels waffles
Serves 30 waffles

• 1/2 kg all-purpose flour
• 5 eggs, separated
• 3/4 l milk
• 250 g butter, melted and cooled to lukewarm
• 32.5 g active dry yeast (fresh if possible)
• a pinch of salt
• 2 packets vanilla sugar
• Set aside a small bowl of milk.

PREPARATION

1. In a large bowl, whisk together the egg yolks, flour, rest of milk, melted butter, vanilla sugar and salt.
2. Heat the small bowl of milk (lukewarm) and dissolve yeast. Stir well. Let stand until foamy, about 10 minutes. Stir the yeast mixture into the batter.
3. Beat the egg whites until they form soft peaks, gently fold into the batter.
4. Cover the large bowl with a clean cloth and let rise the batter in a warm place until doubled in volume, about 1 hour.
5. Bake your waffles using a waffle iron with large holes. Preheat the waffle iron. Brush it with oil. Spoon a small ladle of batter inside the edges of the iron. Close the lid and turn the waffle iron over in order for the batter to spread evenly in both parts.
6. Bake until steam no longer escapes from the iron. After a few minutes, the waffle is golden brown. Serve immediately.