Making its American debut at the Seattle World’s Fair in 1962, the extra-deep yet light Belgian waffle has become America’s sweetheart. In most homes and restaurants, it has replaced the 4 x 8 or 6×6 small square waffle irons brought to America by Dutch immigrants.
Originally invented in the iron age, and cooked over an open fire, the ancient Greeks called them obleios– wafers. They were crisp and cookie-like and served with honey and sesame.
Others were crispy with sweetness within, and sold by roadside vendors or at festivals.
No doubt some seven-year-old decided the squares were the perfect syrup holders and the idea caught on.
Me? I think raspberries and blueberries fill those holes beautifully. Add whipped cream, and yum!
“What are the holes for,” my grand asked.
Nothing quite as exciting as holding syrup or mashed strawberries. The squares increase the surface area, making them better cooked in the center and crispier.
Alternatively, it’s a great pattern for giving one traction in mud or mountains. We called them waffle stompers, though none ever made waffles.
This has been your Tuesday Trivia Tidbit.