The Evolution of the Waffle

Try these on for size: http://www.huffingtonpost.com/2014/04/21/waffle-sandwiches_n_5174255.html?&ncid=tweetlnkushpmg00000038.

I’m more of a pancake person, but waffles have their place as well, preferably in the center of the plate with real butter and real maple syrup, perhaps with a side of fruit. Maybe, for the sake of decadence, with a scoop of ice cream. I vastly prefer to make pancakes at home. It’s easier to find decent frozen wheat- and gluten-free waffles. 

Some of these sound pretty good. Anything with Nutella gets my attention as does almond butter. But as with many other things, and my unresolved childhood hangups about wanting some space between the protein, veggies, and carbs (Asian recipes excepted) in addition to not being a huge meat eater, I would politely decline. 

In fact, I would be wondering if the inventor was stoned, pregnant, or PMS-ing when he or she thought these up. 

I don’t know if this was what the inventors had in mind at all. The story goes that an exhausted knight staggered home from battle and sat on a bench near the fireplace. He didn’t see the plate of freshly made oatcakes and plunked his chain-mailed behind on top of them. They were still ok to eat, just had the pattern pressed into them. They realized that the oat cakes could hold more butter and jam thanks to the ridges in the pattern. So born was the gaufrette, named after the chain mail pattern.

The concept and name evolved into the waffle as we know it today as the thick fluffy Belgian, the thinner everyday one, and the crunchy decadence of the cone for ice cream.   

I’ve not made them from scratch, but as long as I have a toaster and access to the wheat-free ones, I remain in good shape.

 

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