Waffle Making Procedure

The procedure in making waffles is very similar to that in making griddle cakes.
  • While the waffle mixture is being prepared, heat the waffle iron. Grease waffle iron thoroughly on both sides with a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over.
  • With the iron properly greased and sufficiently hot, place a few spoonfuls of the batter in the center and close the iron. By doing so, the batter will be pressed out to cover the entire surface.
  • The amount of batter put into the heated iron depends on size of the iron. Remember, when pouring the batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time.
  • Allow the waffle to brown on the side near the heat and then turn the iron, so as to brown the other side.
  • When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.


Real Cooking
Did You Know?
A waffle is a batter or dough based cake cooked in a waffle iron patterned to give a distinctive and characteristic shape. There are many variations based on the type and shape of the iron and the recipe used.

Stroopwafels (Dutch: syrup waffles) are thin waffles with a syrup filling. They were first made in Gouda in the Netherlands during the 18th or 19th century. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of batter are put on the waffle iron. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together. They are popular in Belgium and the Netherlands.