How To Make Waffle At Home

Alternate spellings throughout modern and medieval Europe include waffe, wafre, wafer, waufre, iauffe, gaufre, goffre, gauffre, wafe, waffel, wāfel, wafe, vaffel.

Waffle Types

• 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. 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.
• The Liège waffle is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.
• American waffles vary significantly. 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. Like American pancakes, they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew. They may also be served as desserts, topped with ice cream and various other toppings. A large chain (over 2,100 locations) of waffle specialty diners, Waffle House, is ubiquitous in the southern United States.
• Belgian waffles are a North American waffle variety, based on a simplified version of the Brussels waffle. Recipes are typically baking soda leavened, though some are yeast-raised. They are distinguished from standard American waffles by their use of 1 depth irons. Belgian waffles take their name from an oronym of the Bel-Gem brand, which was an authentic Brussels waffle vendor that helped popularize the thicker style at the 1964 New York World's Fair.
• Pandan waffles originate from Vietnam and 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. In Vietnam, they are relatively cheap and so are popular among children. They are a popular street food made in either cast iron molds heated with charcoal or in electric waffle irons.
• Gofri (singular gofre) are waffles in Italy and can be found in the Piedmontese cuisine: they are light and crispy in texture, contain no egg or milk (according to the most ancient recipe) and come both in sweet and savory versions. Central Italian cuisine also features waffle-like cookies, which are locally known as pizzelle, ferratelle (in Abruzzo) or cancelle (in Molise).
• 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. 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 halves. The warm filling, made from syrup is spread in between the waffle halves, which glues them together. They are popular in the Netherlands and Belgium and sold in pre-prepared packages in shops and markets.
• Galettes campinoises/Kempense galetten are a type 

Waffle Recipe/ best homemade waffle recipe/ how to make waffle at home

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings: 5 waffles 

Calories: 417kcal 

Author: Emily Grace

Ingredients

2 cups all-purpose flour

4 tbsp sugar

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 cups milk

6 tbsp melted unsalted butter

1 tsp vanilla extract

Instructions

Preheat waffle iron. Gently coat with nonstick baking spray.

In a large bowl, combine the flour, sugar, baking powder, and salt.  Use the back of a spoon to create a "well" in the center.

Whisk the two eggs into the milk until well combined.

Pour the wet ingredients (butter, milk/egg mixture, vanilla) into the well of the dry ingredients and whisk until blended.  (Note: the batter will be slightly lumpy, do not over-mix.)

Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp.  (About 2-3 minutes, but this will vary wildly depending on your waffle maker.) 

Serve immediately or lay on a wire cooling rack until cool.  Store leftovers in an airtight bag in the freezer.