And wafres, pipyng hoot out of the gleede¹
- Chaucer
The Miller's Tale

The humble waffle likely found its origins in the crisp batter wafers of the Middle Ages. Cooked between metal plates over a fire, the only real difference between the waffle and wafer is one is risen, while the latter is not. Both waffle and wafer share common linguistic roots in the Middle Low German word 'wâfel'².

The form, shape, consistency and ingredients of waffles vary considerably, with variations found throughout the world. This entry intends to gather together the disperate forms of waffle and divulge information on the preparation, cooking and garnishing methods used.

Equipment

At its most basic, you cook waffles between two hot pieces of metal. These pieces of metal will have handles (to stop you burning your fingers while cooking), have enough space to accommodate your waffle batter, and often incorporate a pattern that gives your waffle its characteristic appearance.

Making Waffles

Provide some recipes and notes on making waffles, under subheadings as necessary.

Cooking with Waffles

Provide some recipes that use waffles, each under a different subheading.

Garnish

Sauces, sugar and ketchup...

Cherry Sauce

For some, nothing quite matches the union of waffles with warm cherry sauce and cream. While you can get ready-made cherry sauce from the local supermarket, making it yourself shouldn't take too much time or effort at all.

Ingredients:

• 2 cups of pitted fresh cherries, frozen cherries or canned
• 1 tablespoon of sugar
• 1 tablespoon of cornstarch
• 1 cup of water or cherry juice
• 1 teaspoon kirsch (optional)

Method:

You can use either fresh or tinned cherries (in juice), preferably the dark variety. If using frozen cherries, allow them to thaw before proceeding. If using tinned, separate the cherries and the juice.

Put a cup of cherry juice or water in a saucepan and bring to the boil over a moderate heat. If using fresh cherries, add them to the boiling water and cook until softened.

Mix the sugar and cornstarch with a little water to make a gloopy paste. Add to the saucepan; and add the cherries now if you were using the canned variety. You might also add a little Kirsch (cherry liqueur) at this point, if so inclined. Cook until the liquid thickens - probably after a minute or so. Then remove from the heat - serving while still warm.

You can choose to experiment with berries, swapping them out cup for cup with, say, raspberries, strawberries or blueberries. Experiment, by all means. You should end up with a warm, thick sauce with great dollops of soft fruit.

Serving Suggestions

Doing more than just eating them straight off the iron.

3D Waffle

Ingredients:

• 2 waffles
• 1 toaster or grill (optional)
• 1 pair of scissors or sharp knife

Method:

You can either use readymade waffles or make some of your own from scratch. This 'recipe' works best with square or rectangular waffles. You should allow your waffles to cool and harden somewhat before settting to work or use some oven-proof mitten to protect your fingers. Take the two waffles and cut a narrow rectangular strip out of each, going from the middle of one edge into the centre of the waffle. With slotted waffles, slide one waffle into the other waffle's slot. You should now have a three-dimensional cross construction you can set on a plate and garnish appropriately.

Writing Notes

Having read A451478, then poked around and only really found A5833, I think I'd quite like to go for a complete update on the whole subject of 'Waffles' - dragging fragments of entries kicking and screaming from the crannies and crevices of the Guide.

The entry will draw upon the following existing content:

A5833 - Waffles
A212554 - Waffle Recipes
A451478 - Warm Waffles

(admittedly, not that much to draw on...)

With links to at least these:

A430002 - Waffle House Restaurants
A533422 - Potato Recipes
A1090630 - How to Make Sweets Without Using a Thermometer

(shocked to discover no single edited entry on 'Ice Cream' or 'Cherries')

Intending, if possible, to include information relating to history, equipment, recipes, toppings and serving suggestions (e.g. the 3-D waffle).