Who likes waffles?

Today is the day to try these breakfast treats

The fluffy, yummy waffle —  a staple in our breakfast food — has had a long history.

While the waffle can date back to the Neolithic Age (well, something similar to the modern waffle), its first appearance in English came in 1725. The first patent for a waffle iron in the United States came on August 24, 1869, which is the precise reason the holiday is celebrated this Sunday, the 24th.

There are plenty of different types of waffles out there, some that aren’t well-known either. The Belgian Waffle is quite popular in America, and many Americans prefer it over the typical American Waffle. But before you feel bad for eating from the country that defeated the U.S in the World Cup, consider this: the Belgian Waffle isn’t actually from Belgium; it originated in North America. In fact, the “Belgian Waffle” doesn’t even exist in Belgium.

Some true waffles from Belgium include the Brussels Waffle (which combined with American elements to make our “Belgian Waffle”, and the Liège Waffle (the most common waffle found in Belgium).

Recipes (from europeancuisines.com)

Brussels Waffle:


  • 1 kilogram flour (2.2 lb)
  • 30 grams of yeast (one package of fast-action yeast)
  • 25 grams of brown sugar
  • 1250 ml of lukewarm water (use tepid sparkling water if possible)
  • 250 grams powdered nonfat dry milk (Carnation or similar)
  • 10 grams of salt
  • 1/2 teaspoon vanilla extract or one small packet vanilla sugar (about 2 teaspoons)
  • 400 to 500 grams of melted butter
  • 6 to 8 egg whites, beaten to stiff peaks


Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water.

Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes – 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm.

Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through.

Heat a large waffle iron. Spread each section with the batter, close and bake until done.

Serve dusted with comfectioners’ / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.


Liège Waffle:

  • 420 grams flour
  • 7 grams salt (about a half teaspoon)
  • 25 grams granulated sugar
  • 2 eggs
  • 50 grams yeast / one package fast-acting yeast
  • 300 grams butter
  • Around 20 centiliters cold water (preferably sparkling water)
  • 270 grams pearl sugar
  • Vanilla or spicery to your taste

Allow eggs and sparkling water to come up to room temperature first.

Sift the flour into a bowl: make a well in the middle.

Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again.

Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).

Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.

After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar.

Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.

Serve hot off the iron, dusted with confectioner’s sugar, or top with whipped cream or ice cream if desired.


For those who prefer going out to eat their waffles, there are some options for you too.



Maxine’s Chicken and Waffles:

This beloved local restaurant located on 132 North East Street, Indianapolis, IN, 46204 was established in 2007. Maxine’s grandchildren were inspired to start this eatery because of her delicious cooking. While the menu offers many delectable dishes, they made their name (literally) on their tasty chicken and waffles. Another great waffle option on the menu is their “Max Waffler”, which is two waffle sandwiches with a fried egg topped with cheese and your choice of turkey, bacon or sausage. People are raving over their food: almost every review online gives Maxine’s a 4/5 out of 5 stars. It’s definitely worth a visit. They’re open from 9 a.m. to 6 p.m. on Sunday.

Waffle House and Denny’s:

Two powerhouse names. Of course, Waffle House is Waffle House. Waffles are their specialty, and it’s hard to compete with the friendly service and fresh breakfast options. Denny’s, however, makes a solid case as well. Both restaurants are open 24/7, and both serve breakfast all day. While Denny’s isn’t known for waffles, there is a very tasty “Belgian Waffle Slam” offered on the menu, which includes a filling waffle, two eggs, two bacon strips, and two sausage links. There’s no going wrong with these choices.

Either way, today is a great day to go out (or stay in), eat a few waffles and enjoy your time with your friends and family.