Waffle

Two Belgian styles

Most “Belgian” waffles abroad are actually one of two distinct regional styles:

• Brussels waffle — light, crisp, rectangular, with a deep grid; made from a yeasted batter that produces an airy interior. Eaten with powdered sugar, fruit, or whipped cream.
• Liège waffle — denser, smaller, irregular shape; made from a brioche-like dough studded with pearl sugar that caramelizes on the iron, giving the surface its characteristic crunchy candy crust.

The American version

American waffles are leavened with baking powder and have a shallower grid. They lean denser than Brussels but lighter than Liège, often eaten with butter and maple syrup. Variations include the buttermilk waffle, the cornmeal waffle, and the chicken-and-waffle (a Southern soul-food classic).

How a waffle iron works

The two heated plates squeeze the batter into the grid pattern, creating large surface area and pockets that trap toppings. The grid also holds steam during cooking — the deeper grids let the interior go through more thorough drying, producing the crisp shell that distinguishes a great waffle from a soggy one.