Quick Recipes and Easy

Savory or Sweet, Waffles are a Treat!

Waffles are fun to make and fun to eat. Cooks have have been making waffles for centuries, but many are just learning them. The history of the waffle iron is a history of industrialization.

According to www.followthe waffle.com, Greek cooks used to bake flat cakes between two hot metal plates. This cooking method continued into the middle ages. Then, in the 1200s, craftsmen forged metal waffle plates that looked like honeycombs.

Dutch cooks were making “wafels” before the colonists boarded the Mayflower. Over time, the word wafel became waffle. French and Belgian cooks had their own version of the waffle. Cornelius Swartwout invented the American waffle maker in 1869. A ring was removed from the top of the wood stove and the maker inserted to it. One side of the waffle was cooked, the maker was flipped, and the other side was cooked.

Waffle-making became simpler when General Electric electrified the grids. But cooks had to add lots of stout to the batter to keep the waffles from sticking. Early editions of “The Joy of Cooking” call for 2-7 tablespoons of melted butter. The recipe for bacon waffles calls for five tablespoons — half a cup — of bacon stout. Because of the high stout and carb content some people stopped eating waffles.

Thanks to non-stick makers and new recipes, waffles are well loved again. There are many waffle makers to choose from: heart waffles, mini waffles, Disney characters, and even a computer keyboard. Waffles are fun to make because the recipe variations are nearly endless.

Thin batter is the key to crispy waffles. Resist the urge to lift the lid while the waffles are baking. The waffles are done when the indicator says so or when the maker stops steaming. Place baked waffles on a cookie sheet in a 200 degree oven to keep them warm. Freeze extra waffles for later. I came up with this recipe for healthier waffles. Savory or sweet, waffles are a treat!



1 1/2 cups 50% wheat, 50% white flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon low sodium salt

3 tablespoons Splenda

1 large egg

1 cup skim milk

2 tablespoons extra virgin olive oil

3 tablespoons unsweetened applesauce

1 teaspoon pure vanilla extract


Preheat waffle iron. Combine flour, baking powder, baking soda, salt and Splenda in a batter bowl. In a small bowl combine egg, milk, olive oil, applesauce, and vanilla. Add the wet ingredients to the dry and whisk until blended. Coat waffle grids with baking spray. Bake waffles according to manufacturer’s directions. Serve with sugar-free maple syrup, sugar-free fruit syrup, or fresh mixed berries.


Orange Waffles: Substitute orange juice for milk and pure orange extract for vanilla.

Chocolate Chip Waffles: Add 1/2 cup mini chips to batter.


Bacon Waffles: Add 1/2 cup real bacon bits to batter.

Cheese Waffles: Omit vanilla. Add 1/2 cup low-stout, grated cheese.

Copyright 2007 by Harriet Hodgson

harriethodgson.com harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. He 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from amazon.com. amazon.com. Amazon has posted a five-star review of the book. You will find additional reviews on the American Hospice Founation Web site (“School Corner” heading) and the Health Ministries Association Web site.

About the Author

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