Around the 15th century waffles began to evolve. Basically a batter was laced between two iron grids, some quite elaborate in design, and eaten as a sweet as well as used in religious ceremonies. The batter was often flavored with flower water and honey, cooked and served with extra honey or fruit and enjoyed as a dessert rather than a breakfast food. Similar to the French, the finished product could be kept for several days and traveled well. It was first introduced to Colonists by foodie president Thomas Jefferson in 1789, who returned from France with the first known waffle iron to grace our shores (no invention went unnoticed by foodie Thomas) who proceeded to enjoy and serve waffles at his state dinners as a final course, along with fresh berries and cream.

In North America, Belgian (spelled with an “a”) waffles are a variety with a lighter batter, larger squares, and deeper pockets than the ordinary American waffle. They were originally leavened with yeast, but baking powder is now used. First showcased in 1958 at Expo 58 in Brussels, Belgium by a European, they found their way across the pond and introduced were introduced at a the Century 21 Exposition in Seattle in 1962, served with whipped cream and strawberries. Moving forward, they were further popularized during the 1964 New York World’s Fair at Flushing Meadows Park in Queens. These waffles were introduced by Maurice Vermersch of Brussels, Belgium primarily based on a simplified recipe from Brussels. He wisely decided to change the name to the Bel-Gem Waffle at first, after observing that many Americans could not identify Brussels as the capital of Belgium. (And even worse, many people would associate them with brussels sprouts, America’s most despised food.) Continue reading “Do You Live In A Waffle House?”