The evo­lu­tion of THE WAFFLE

Weekend Argus (Saturday Edition) - - EATING IN & OUT -

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.

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