American Waffles

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Many countries claim waffles as their own national dish, and it is difficult to trace their origin. The word waffle comes from the Dutch wafel, or wafer. The old French word waufre (in modern French gaufre) is of Germanic origin. They were extremely popular in England some centuries back, judging by the collection of beautiful “wafer” irons to be seen at the South Kensington Museum, and from the recipes given for them in old English cookery books. Recently there has been a boom in waffles, which are thought to be typically American and advertised as such. But they are as common in France as they are in the States, althoughtheFrenchprefertheir delicious plain gaufre to the many fancy waffles, such as chocolate, peanut, pimiento, cheese and many others which hail from America.

Here is a good American recipe for plain waffles:


  • ¾ of a lb. of flour
  • 1 pint of milk
  • 2 eggs
  • teaspoons of baking powder
  • 1 large tablespoon of butter
  • 1 teaspoon of salt.


Mix the flour, baking powder and salt, and sift. Put the milk in a saucepan and bring to the boil, and when nearly cold add the melted butter. Add the yolks of eggs and the whites to the milk, both beaten separately, and add the flour gradually, making a light batter. Have the waffle irons thoroughly hot, brush them over carefully with a brush dipped in a little melted lard or butter. Pour the batter in a jug and pour sufficient on the waffle iron barely to cover the elevations. Close the iron and turn it over. Bake the waffle for 2 or 3 minutes till a light golden brown. Remove the waffle, put it in the oven to keep warm while the others are being made, and repeat the process till the batter is used up. Waffles are usually eaten with butter and maple syrup or with molasses.