wafels

Wafels are a batter-based cake cooked on a hot grid-pattern iron, producing a distinctive grid of squares or diamonds. The term is used in Dutch and Flemish languages, and in English the generic term is waffles. They are commonly eaten as a sweet snack or dessert.

Wafels have medieval origins in Europe and developed into various regional forms in the Low Countries and nearby regions. The modern varieties emerged through the 18th and 19th centuries as waffle irons and recipes diversified, leading to several well-known styles that are now widely recognized beyond their places of origin.

Common varieties include Belgian waffles, such as Brussels waffles, which are typically light and airy with larger pockets; Liège waffles, which are denser and sweeter due to pearl sugar; and American-style waffles, which are thicker with deeper grid squares. A distinct Dutch variant is the stroopwafel, two thin wafers joined by a caramel-like syrup filling, often enjoyed with coffee. Wafels in the Netherlands and Belgium also come in other forms, including thinner or crispier versions, depending on recipe and iron design.

Typical ingredients for waffle batter include flour, eggs, milk, butter or oil, and sugar; some recipes use yeast for leavening, while others rely on chemical leaveners. The batter is spooned or poured onto a heated, greased waffle iron and cooked until crisp or tender, depending on the style.

Serving styles vary widely, from simple dustings of powdered sugar to toppings such as fruit, whipped cream, chocolate, or syrup. Stroopwafels are often eaten warm with coffee, while other wafels are commonly served as dessert or breakfast.