The Belgian waffle is a North American type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets and has larger squares than the standard American waffle. In Belgium, there are a number of different types of waffle, including the Brussels waffle, the Liège waffle and the stroopwafel, though no waffles are known as a 'Belgian waffle', and what is known in North America as the 'Belgian waffle' does not exist in Belgium. It is somewhat similar to the Brussels waffle, but Brussels waffles are hard and crispy on the outside. As opposed to a traditional North American waffle, the Belgian waffle traditionally uses yeast instead of baking powder, although contemporary Belgian waffles are often made with baking powder. In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, chocolate spread, to syrup and butter or margarine. Alternatively, they are served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
Read more about Belgian Waffle: History
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... Brussels waffles are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast occasionally both types of leavening are used together ... 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 (a practice ...
... Originally showcased in 1958 at Expo 58, Belgian waffles had their American debut at the Century 21 Exposition in Seattle, WA in 1962 ... The waffles were further popularized in the United States during the 1964 New York World's Fair at Flushing Meadows Park, USA ... The waffle was introduced by Maurice Vermersch of Brussels, Belgium, and was named the Bel-Gem Waffle ...
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“This fat pistache of Belgian grapes exceeds
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Cochon! Master, the grapes are here and now.”
—Wallace Stevens (18791955)