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Belgian Waffles. Light, fluffy, and slightly crispy on the outside, these waffles are PERFECT. To make them even more authentic, add crunchy pearl sugar (a European specialty sugar that's more ...
The 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 the United States by a Belgian named Walter Cleyman at the Century 21 Exposition in Seattle in 1962, and served with whipped cream and strawberries. [2]
Eggo is a brand of frozen waffles owned by Kellanova (formerly the Kellogg Company), and sold in North America.Several varieties are available, including homestyle, miniature, cherry, blueberry, strawberry, vanilla bliss, brown sugar cinnamon, apple cinnamon, buttermilk, chocolate chip, and Thick & Fluffy.
Heat a waffle iron and liberally coat it with cooking spray. Ladle the batter onto waffle iron and cook until golden brown, about 8 minutes. To keep the waffles warm and crisp, keep them covered in a 250-degree oven and then just before serving uncover to expose waffles to the dry heat for a few minutes, then plate.
The Liège waffle differs from the Brussels waffle (sometimes referred to as the Belgian waffle) in several ways. [1] [2] It is smaller, the dough is a dense and heavy brioche, it contains pearl sugar, and unlike the Brussels waffle, which is traditionally served with toppings, the Liège waffle is traditionally eaten plain.
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