The evolution of THE WAFFLE
The batter-based flat cake has undergone a make-over, writes
THE classic waffle has gone from being an afterthought at the end of a meal, to taking the centre stage at the lunch and dinner table.
The batter-based flat cake with the signature honeycomb pattern has come a long way since maple syrup and ice cream were needed to complete the dish.
As with everything, it has undergone a make-over.
Waffles are usually a great breakfast treat. However, it has taken over many restaurant menus with a variety of interesting toppings, and can even make for a great lunch – and even supper treat.
Whether you like yours sweet or savoury, there is a waffle for every palate.
While the toppings are always changing, the crispy waffle is always the star of the show.
Toppings include nearly anything from a sweet chocolate mousse and ice cream or lemon meringue and berries, to something savoury like cheese and mushrooms or a bobotie with fried egg, as offered at Cape Town’s The Yard restaurant.
At Nom Nom, a restaurant in Somerset West, their ham waffle is served with
INTERESTING: A berry and liqourice waffle from The Yard.
TREAT: Above, Waffles from The Waffle House, and right, a ham waffle with poached egg and hollandaise sauce.