International Waffle Day began in Sweden as Vaffeldagen on March 25th. This holiday coincides with the Feast of the Annunciation. This day was also considered the start of Spring in Sweden and Europe. It became a tradition for Swedish families to celebrate the two events by making waffles on this day. National Waffle Day celebrates the patent of the waffle iron by Cornelius Swarthout of Troy, New York on August 24th. The Waffle kitchen tool originated in the 1300’s in Greece. Greeks cooked flat cakes between two metal pans. At the time they topped it with cheeses and herbs. Syrup wasn’t around in the 1300’s.
I recently bought the waffle plates for the Cusinart Griddler. I’m having fun using my waffler to make panini’s, Pillsbury cinnamon rolls, and hash browns-tater tots but most of all waffles. The possibilities are endless; fried chicken on waffles smothered in gravy or hot sauce or stacked and drenched in syrup, butter and blueberry compote. Waffles can be eaten for breakfast, lunch, dinner, snack or dessert. Below is one of my favorite waffle recipes. Prep time is a little longer due to beating the egg whites but well worth the effort.
1 1/2 cups of all-purpose flour
4 tsp. baking powder
½ tsp. of salt
2 tsp. of sugar
1 stick of butter melted
2 eggs brought to room temperature
1 ¾ cups of milk room temperature
1 tsp. vanilla
Directions: Pre-heat waffle iron. In a large bowl whisk together all dry ingredients. Separate the eggs adding the yolks to the dry ingredient mixture. Place the egg whites in a small mixing bowl. Beat the egg whites until stiff and set aside. Add the milk and butter to the dry ingredient mixture and blend. Fold the egg whites into the mixture until blended. Spoon waffle mixture onto a hot waffle iron. Enjoy!
Let me know your preference pancakes or waffles.