6 Types Of Waffles Everyone Must Taste In Their Lives

All your questions about waffles, answered in one comprehensive list

Mohit Chotrani

Many have heard about it, many have tasted it as well but do you know what are they made of? How many kinds of waffles are there? What is it that makes it a waffle and gives it that taste? What kind of toppings one can put on top of the waffles and have. Here's everything you need to know about waffles.

A waffle is a dish made from a batter or dough that is leavened using yeast/baking soda/egg whites and then cooked between two iron plates which have the size, the shape and the pockets giving it that shape. A waffle has many versions based on the recipe begin used and the kind of waffle iron. They are consumed worldwide but mainly in Belgium and this place alone has lots of variations of the dish. Generally, the basic ingredients are flour, eggs, milk, sugar, baking soda and butter, but there are different versions of waffles that we'd love for you to try.

The various types of waffles are as follow –

brussels waffles

Brussels Waffles – The batter for Brussels waffles is leavened with either egg whites or yeast and the waffles are generally lighter, crispier and have larger pockets. They are rectangular, served warm, dusted with confectioners’ sugar by street vendors. At times, they are also topped with whipped cream, fruits, and even chocolate spread.

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The Liége Waffle – These waffles are sweeter, a bit chewy, richer and also denser than the earlier one. The recipe is quite similar and made up of yeast but what makes it different is the use of Pearl Sugar. The batter is more like a dough and can be given a shape using the hand unlike in the other where it’s more of a liquid batter.
Flemish Waffles – These waffles are usually made in large batches and stored. They can be preserved for several weeks and are had after cooling down, unlike other waffles that are served hot. The Flemish Waffles are had without any toppings generally. Once cooled, they are served on a platter, dusted with sugar and orange blossom water. The recipe calls for both egg whites as well as yeast.
American Waffles – The difference is not much but these are a bit denser and thinner than the Belgian waffles. The batter used here is leavened using baking soda unlike yeast in others. Some classic examples of having these are Fried Chicken and Waffles, Waffles topped with butter, Maple Syrup and Bacon.
Belgian Waffles - In North America, Belgian waffles are a variety with a lighter batter, larger squares, and have deeper pockets than ordinary American waffles. The batter was originally leavened with yeast but in recent times, baking soda is also used. They are crispy on the outside and soft on the inside. They are often eaten as a breakfast topped with fruits, whipped cream and sometimes chocolate spread as well.
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Hong Kong style waffle - Also known as "grid cake" sold by street hawkers and eaten warm on the street, it is like a traditional waffle but larger and round in shape. It is usually served as a snack with butter, peanut butter and sugar spread on one side of the cooked waffle, and then folded into a semicircle to eat. Eggs, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Another style of Hong Kong waffle is the 'eggette' that have a ball-shaped pattern.