There is considerable debate surrounding the origins of waffle cooking. The Dutch argue that they invented waffles, with the modern classic Dutch stroopwafels (syrup waffles) originating in Gouda during the 18th century. However, chiffon waffles, made from separated eggs, were already known in the Netherlands in the 16th century. The Belgians also claim that waffles are a Belgian invention, and the classic Belgian waffle, leavened with yeast, does have a long history.

The earliest mention of waffles that we have, however, comes from an English recipe for waffles in a 14th-century cookbook. Nowadays, British waffles are typically savory potato cakes served as a side dish rather than for breakfast.

Today, when people think of waffles, they often imagine American waffles. The method of making these batter cakes arrived in the Americas in the 1620s with Dutch pilgrims. The initial versions were more like drop cakes cooked on a griddle. In fact, it wasn’t until 1789 when Thomas Jefferson brought a waffle iron back from France that the modern waffle was born. It took another century for waffles to gain widespread popularity in America, where they were served with both sweet and savory dishes.

The American waffle is a batter cake that uses baking powder as a leavening agent and is cooked in a waffle iron. This iron gives the waffle its characteristic shape and dimpled surface. A basic waffle is made from a batter of flour, eggs, milk, and oil, with baking powder as a leavening agent. Other ingredients such as nuts and fruit can be added, and waffles can be made from flours other than wheat (or a combination of flours).

Here, we will focus on the traditional, classic waffle. There are two main types of waffles to consider: the standard waffle, in which all ingredients are simply mixed together, and the ‘chiffon waffle,’ where the eggs are separated before being combined. The chiffon waffle is typically lighter and fluffier than the standard waffle. Below, you will find recipes for both types of waffles.

Traditional Waffles Ingredients:

• 320g all-purpose flour
• 4 tsp baking powder
• 2 eggs, lightly beaten
• 600ml milk
• 60ml vegetable oil

Instructions:

1. Sift the flour and baking powder together into a bowl.
2. In a separate bowl, beat together the milk, eggs, and vegetable oil.
3. Combine the wet ingredients with the dry ingredients and beat the mixture until smooth.
4. Preheat your waffle iron and lightly grease it with a little oil or melted butter.
5. Add the waffle batter, about 120ml (6-8 tbsp) at a time, and cook until the steam stops escaping and the waffles are golden-brown (about 2 1/2 to 3 minutes).
6. Serve hot with your choice of topping.

Chiffon Waffles Ingredients:

• 250g all-purpose flour
• 2 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 3 eggs, separated
• 1l milk
• 120ml vegetable oil

Instructions:

1. Separate the eggs. Whisk the yolks until pale and creamy, then, in another bowl, whisk the whites until stiff and glossy.
2. Add the milk to the egg yolks and whisk to combine. Sift the dry ingredients into a bowl, then stir in the egg yolk and milk mixture. Next, stir in the oil before gently folding in the egg whites (do not over-mix).
3. Preheat your waffle iron and lightly grease it with some oil. Add the waffle batter, about 120ml at a time, and cook until the steam stops escaping and the waffles are golden-brown (about 2 1/2 to 3 minutes).