The Waffle Day Controversy
By Nessie

On August 5, 2004, I received a call from a DJ in Vermont, "Hi Mr Breakfast. It's National Waffle Day today. I was hoping we could talk to you about it on the air".

Honk! I squeezed my nose and made a funny noise. He had the date wrong and I had no game show-style wrong-answer buzzer.

It's understandable that the dates for Waffle Day might get confused. In fact, there are two very similar sounding holidays. International Waffle Day on March 25th and National (U.S.) Waffle Day on August 24th.

The mistaken August 5th date appears to have stemmed from a teacher's lesson plan about unique holidays. It was distributed widely over the internet and undoubtedly my DJ friend came across a later generation of this wrong information.




International Waffle Day (March 25) originated in Sweden where it is called Våffeldagen. It occurs nine months to the day before Christmas - the day the Archangel Gabriel told the Virgin Mary that she was pregnant. As the holiday progressed, it also began to commemorate the first day of spring. Waffles come into play because on March 25th the women of Sweden would set aside their winter tasks like chopping wood and knitting, and began their spring tasks... the most notable of which was preparing waffles.

National Waffle Day (August 24) is the anniversary of the first U.S. patent for a waffle iron. Cornelius Swarthout of Troy, New York received his patent for a "device to bake waffles" in 1869. His early waffle iron was used in conjunction with coal stoves, consisted of a griddle and a cover and required flipping of the device to cook both sides of the waffle. At present, National Waffle Day is at best a "bizarre" or "unique" holiday" - the fluff stuff of radio DJ commentary. Waffle promotions at some restaurant chains have helped to keep the holiday alive, if only barely.

A Quick Waffle History Lesson

13th Century A.C. - Ancient Greeks cook flat cakes between two metal plates. These early waffles were called obleios and were primarily savory in nature, prepared with cheeses and herbs.

1620 - The pilgrims bring Dutch "wafles" to America.

1735 - The word "waffle" - with two "f"s - appears in English print for the first time.

Late 1800's - Thomas Jefferson returns to the U.S. from France with a long handled, patterned waffle iron.

1869 - Cornelius Swarthout patents the first U.S. Waffle Iron.

1953 - Frank Dorsa's Eggo Frozen Waffles are sold in Supermarkets for the first time.

1964-65 - Brussels restaurateur Maurice Vermersch brings his wife's Brussels Waffle recipe to the World's Fair in New York. The fluffy yeast-infused waffle becomes a huge hit and becomes known as the Belgium waffle.

Waffle Day - 100 days a year

Heck with it. Since the dates are screwed up anyway, we may as well celebrate waffles any day we want. You and I can celebrate Waffle SEASON - over 3 months worth of waffles! You see… we're breakfast buddies - the best buddies of all - united under the puckered ridges of waffles - we can do whatever we want! And since we ARE so close… could I borrow twenty dollars?

Honk!

Transbaynessie SF Bay Area IMC
2940 16th St, Ste 216
San Francisco, CA 94103
The new Indybay
Happy Waffle Day

Belgian Coconut Waffles


• 1 and 1/2 cups unbleached flour
• 2 teaspoons baking powder
• 1/2 cup shredded coconut
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 3/4 to 1 cup reduced fat milk
• 6 egg whites
• 1/2 cup fat-free-egg-substitute
• 4 tablespoons canola oil
Preheat your waffle iron. In a large bowl, whish the flour, baking powder and coconut. In a small bowl, whisk together the syrup, honey and egg substitute. Stir in the oil and milk.

In a medium bowl, beat the egg whites until stiff. Make a hole in the center of the dry ingredients. Pour the liquid mixture into the hole. Gently fold the whites into the batter. Bake in the waffle iron until golden brown. 6 to 8 minutes.


Happy Waffle Day

Apple Cinnamon Waffles


• 2 cups flour
• 3 tbs sugar
• 2 tsp baking powder
• 1/2 teaspoon salt
• 2 seperated eggs
• 1 1/4 cups milk
• 1/3 cup vegetable oil
• 1 finely sliced apple
• 2 tsp cinnamon
• any brand waffle maker
1. Sift together flour, sugar, baking powder, and salt. Set aside.

2. In a small bowl, beat egg whites until stiff; set aside.

3. In a meduim bowl, beat egg yolks well. Stir in milk.

4. Add sifted dry ingredients to egg yolks and mix until moistened (be careful not to over mix).

5. Add vegetable oil. Fold in egg whites.

6. Pour cinnamon in mixture. Stir.

7. Add apples. Blend lightly into mixture.

8. Bake in preheated waffle maker for at least 4-5, until crisp and brown.


You can also try adding different fruits and spices instead of apple and cinnamon.

Bacon
Cheddar Waffles


• 1 egg
• 1 c. milk
• 1 c. sour cream
• 1 T. melted butter or margarine
• 2 c. Bisquick (TM) baking mix
• 6 cooked and crumbled bacon strips
• 1 c. shredded cheddar cheese
1. In a medium bowl, beat:
1 egg

2. Add:
1 c. milk
1 c. sour cream
1 T. melted butter or margarine

3. Stir in:
2 c. Bisquick (TM) baking mix

4. Mix well.

5. Fold in:
6 cooked and crumbled bacon strips
1 c. shredded cheddar cheese

6. Spoon batter onto a hot waffle iron.

7. Close waffle iron and cook until golden brown.

8. Serve drizzled with: maple syrup OR fruit-flavored syrup.


A very hearty waffle that's fairly easy to make.

Bacon Swiss Waffles


• 2 cups Bisquick original baking mix
• 1 and 1/2 cup milk
• 1 cup shredded Swiss cheese
• 2 large eggs
• 8 slices cripsy cooked bacon - crumbled
Heat waffle iron to medium setting. Lightly grease with cooking spray when warm.

In a medium bowl, beat Bisquick, milk and eggs until smooth. Stir in cheese and bacon until well blended. Do not over-mix.

Pour batter 1 cup at a time onto center of hot waffle iron.

Cook according to waffle iron instructions or until steaming stops and waffle is golden brown.

Top with butter and maple syrup if desired.


Easy to prepare. Makes about 8 medium-sized waffles.

Bacon
-Cornmeal Waffles


• 8 bacon slices
• 1 1/4 cups all purpose flour
• 3/4 cup yellow cornmeal
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons pure maple syrup
• 1/4 cup (1/2 stick) unsalted butter -melted
• Additional melted butter or nonstick vegetable oil spray
• Additional pure maple syrup for topping
Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.

Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.

Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over griddle. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron.

Transfer waffles to plates. Serve with warm maple syrup.

Banana Oatmeal Buttermilk Waffles


• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 3 Tablespoons brown sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 and 1/2 cup buttermilk
• 2 large eggs
• 1 large ripe banana - mashed
• 4 Tablespoons butter - softened
• 2 teaspoons vanilla
This recipe makes about 10 regular-sized waffles.

Pre-heat waffle iron.

In a blender or food processor, pulse 1/2 of the oats. Pour into a large bowl with the remaining oats. Add the flour, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Mix well.

In a separate bowl (or in the blender), mix the buttermilk, eggs, banana, butter and vanilla until well-blended.

Add the wet ingredients to the dry ingredients and mix until just moistened.

Cook according to waffle maker's instructions.

Serve with butter and maple syrup for breakfast. Or serve with sliced bananas and ice cream or whipped cream for dessert.

Banana Sour Cream Waffles


• 1 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg -- separated (beat egg white until stiff)
• 1 cup sour cream
• 1/4 cup milk
• 1/4 cup butter -- melted
• 1 banana -- mashed
Heat waffle iron.

Stir together flour, sugar, baking powder, baking soda and salt in mixing bowl. Set aside.

In separate bowl whisk together egg yolk, sour cream, milk, butter and banana. Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg white.

Pour batter from cup or ladle onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully.




Banana Sour Cream Waffles


• 1 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg -- separated (beat egg white until stiff)
• 1 cup sour cream
• 1/4 cup milk
• 1/4 cup butter -- melted
• 1 banana -- mashed
Heat waffle iron.

Stir together flour, sugar, baking powder, baking soda and salt in mixing bowl. Set aside.

In separate bowl whisk together egg yolk, sour cream, milk, butter and banana. Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg white.

Pour batter from cup or ladle onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully.


Have a great breakfast!!!


Banana Waffles With Pecan Maple Syrup


• 1/2 cup pure maple syrup
• 1/4 cup pecans -- toasted lightly and chopped coarse
• 2 teaspoons orange juice or fresh lemon juice
• 1/3 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 Tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 ripe medium banana
• 1/3 cup water
• 2 large eggs
• 2 Tablespoons unsalted butter -- melted and cooled
• vegetable oil for brushing waffle iron
Preheat oven to 200F.

In a small saucepan, bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered. In a bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Quarter banana and in a blender puree with water. Transfer puree to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner. Serve waffles with syrup.

Best Peanut Butter Waffles


• 2 and 1/4 cups flour
• 4 teaspoons baking powder
• 1/2 cup crunchy peanut butter
• 1 and 1/2 tablespoons sugar
• 2 eggs-beaten
• 2 and 1/4 cups whole milk
• 1/4 cup vegetable oil
• 1/4 teaspoon kosher salt
• cooking spray or melted butter
Preheat a waffle iron to medium-high heat. Mix the flour, baking powder and salt in a bowl. In a separate bowl, mix the peanut butter, sugar, eggs, milk and oil. Add this to the flour mixture.

Spray the waffle iron surface lightly with the cooking spray or brush it with the butter. Fill a medium-size ladle (or 1/3 cup) with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 2-3 minutes.

Serve hot with maple syrup and butter or fresh berries.

Best Chocolate Chip Waffles


• 1 and 3/4 cups flour
• 2 teaspoons baking powder
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 3 beaten egg yolks
• 1 and 3/4 cups milk
• 1/2 cup vegetable oil
• 3 egg whites - beaten stiffly
• 2 cups of chocolate chips
Mix all dry ingredients (including chocolate chips).

Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.

Pour about 1/2 cup at a time into waffle iron
.




Bohemian Apple Waffles


• 1 1/2 c Flour
• 1 tb Sugar
• 2 ts Baking powder
• 1/2 ts Ground cinnamon
• 1/4 ts Salt
• 2 Egg yolks
• 1 c Milk
• 1/4 c Cooking oil
• 1 c Apple peeled -- chopped
• 2 Egg whites
• Maple syrup
• Butter or margarine
• Fresh fruit -- optional
In a mixing bowl, combine flour ,sugar, baking powder, cinnamon and salt. In another bowl, beat egg yolks slightly. Beat in milk and cooking oil. Add the egg yolk mixture to the flour mixture all at once. Stir just until combined, but still slightly limpy.

Stir in chopped apple. In a small bowl, beat egg whites until stiff peaks form (Peaks will stand straight.)

Gently fold beaten egg whites into batter, leaving a few fluffs of egg white. DO NOT OVERMIX.

Pour some of the batter onto grids of a preheated lightly greased waffle baker. Close lid quickly. Do not open during baking. Bake according to manufacturer's directions.

When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve with warm maple syrup and butter. Top with fresh fruit, if you like.



Buttermilk Waffles With Razzle-Dazzle
• 2 c Flour
• 1 tb Baking powder
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1 tb Sugar
• 1 1/4 c Buttermilk
• 3 Eggs
• 6 tb Butter melted
• -----RASPBERRY SAUCE-----
• 2 pk (10 oz) frozen raspberries
• 1/2 c Fine sugar
• Grated rind of 1 orange
Stir dry ingredients into a large bowl.Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter.

Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth,reserve liquid.

Puree raspberries in food processor or blender until smooth.Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a preheated,well greased waffle iron and cook until golden. Serve with Raspberry Sauce.

Garnish with walnuts and fresh raspberries,if desired.

Chocolate Brownie Waffles


• 1/4 cup semi-sweet chocolate chips
• 3 tbsp unsweetened cocoa
• 1/3 cup chopped walnuts
• 1 and 3/4 cups pancake mix
• 2 tbsp sugar
• 3 tbsp vegetable oil
• 1 and 1/3 cups water
Heat waffle iron to its medium setting.

In a medium-sized mixing bowl, sift together the pancake mix, walnuts, chocolate chips, cocoa and sugar.

Add water and oil; mix with wire whisk just until large lumps disappear. Let batter rest for at least 5 minutes.

Pour desired amount of batter into well greased waffle iron. Bake until indicator light goes off or until the steam stops.


What could be better than this! Top with a little whipped cream and a big strawberry for the perfect extra flare.


Club Soda Belgian Waffles
(4 servings) Printable Version

• 2 cups Bisquick® Baking Mix
• 1 and 1/3 cups club soda
• 1 large egg
• 3 Tablespoons canola oil
Makes 4 large waffles.

Mix all ingredients together well. Pour into Belgian waffle maker for extra light waffles.


It's the club soda that makes them extra light. Really works!


Corn Flake Waffles


• 1 and 1/2 cups sifted all-purpose flour
• 3 tablespoons white cornmeal
• 2 teaspoons sugar
• 2 cups corn flakes -- finely crushed
• 2 eggs -- well beaten
• 3 teaspoons baking powder
• 4 tablespoons canola oil or melted shortening
• 2 and 1/2 cups milk
Sift together the flour, cornmeal, baking powder, salt and sugar. Add corn flakes, eggs and oil or melted shortening. Next, add milk (enough to make a thick batter; may be a little less than the 2 and 1/2 cups).

Cook in waffle iron at a medium setting.


I expected this to have a crunch, but it didn't. No complaints though. I enjoyed it topped with honey.


Herb Waffles
(4 servings) Printable Version

• 2 c All-purpose flour
• 1 t Salt
• 4 ts Baking powder
• 2 tb Sugar
• 2 tb Finely sliced chives
• 1 tb Finely chopped thyme
• 1 tb Chopped Italian parsley
• 1 tb Finely chopped fresh sage
• 5 oz Unsalted butter
• 1 1/2 c Milk
• 2 Eggs- beaten
Sift dry ingredients together. Stir in chopped fresh herbs. Heat butter and milk until butter is melted. Cool slightly before whisking in eggs. Quickly whisk in dry ingredients. Make waffles according to waffle iron instructions, greasing iron well - or make as small pancakes in a non-stick skillet.


Serve these waffles with asparagus and topped with sauteed morels in an herb garlic butter in the spring, when the asparagus comes in season.