I am excited to share with you my recipe on how to make the best Belgian waffles. These waffles are super crisp on the outside, light as a feather inside.

In North America, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used. They are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.

In Belgium itself, there are several kinds of waffle, including the Brussels waffle and the Liège waffle.

History

Further information: Food at the 1964 New York World’s FairThe Belgian Village at the 1964 New York World’s Fair, where the waffles were popularized in the U.S.

Originally showcased in 1958^[1] at Expo 58 in Brussels, Belgian waffles were introduced to North America by a Belgian named Walter Cleyman at the Century 21 Exposition in Seattle in 1962, and served with whipped cream and strawberries.^[2] The waffles were further popularized in the United States during the 1964 New York World’s Fair^[3] at Flushing Meadows Park in Queens, New York City. These waffles were introduced by Maurice Vermersch of Brussels, Belgium.^{[citation needed]} Largely based on a simplified recipe for the Brussels waffles, Vermersch decided to change the name to the Bel-Gem Waffle upon observing that many Americans could not correctly identify Brussels as the capital of Belgium.^[4][5] These waffles were served with whipped cream and strawberries, and they were sold for a dollar.

Ingredients:
2 C. Flour
4 tsp Baking Powder
1/2 tsp salt
1/4 C. Sugar
2 Eggs
1/2 C Veg. Oil
2 C. Milk
1 tsp Vanilla

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Happy Cooking,
Uncle Bill

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