My heart is with the Belgians...

when it comes to waffles. Or not really. The 'Belgian waffle' that I like is not authentically Belgian at all, I found out. I guess the authentic Belgian waffle is more like a cookie and doesn't have that heavenly combination of airy and crispy that I love so much. It figures, since I had my first Belgian waffle in Japan, and Japan is the land of fusion cuisine, where authenticity is tossed by the way side to suit the Japanese trends and tastes. Belgian waffles are THE waffles in Japan, and I didn't know that there were any other kind of waffle until I came to the US and saw Eggo-waffles. Those are not the waffles of my childhood, and they will never have a place in my heart. Interestingly, Belgian waffles are relative newbies in the US waffle scene, according to the waffleweek.com website. I don't know, the flat waffles just don't do it for me...



I love all things crispy, and the Belgian waffle can have the perfect ratio of crispness to substance (when done right - or right for me). I make mine with mega-super whipped egg whites and some flour with baking powder. I follow Alicia's recipe fairly closely, but I do add a lot more vanilla than she suggests. My secret, though, is that I super-bake 'em. I let my waffle maker beep at least twice and I make sure that the bases are paper thin & crispy like corn flakes and the crests are sturdy and hollow enough to produce an echo when I do my knock/tap test. That's how crispy I like them.

The Papa Bear has recently become quite smitten with my waffle maker, and he's been making waffles for the little sisters on a number of occasions. I was recently hanging around the house when he was making them and was lucky enough to partake. I eat mine with whipped cream and sliced fruits, which the Papa Bear and the little sisters have also adopted. He infuses each of his waffles with love for his daughters, and as they say, the secret ingredient for the best dishes is always love. It's clear how much the little girls enjoy the waffles by the amount they consume and the smiles it puts on their faces.



The Papa Bear's modification is to use Crisco instead of melted butter, and he doesn't give it the two, three beep baking time - these waffles were airy like the best American Belgian waffles and tasty in their own right - no doubt - but a bit on the pale side without that crunch/crisp factor I've come to love so much in the waffles of my childhood. Favorite foods are so closely intertwines with our own experiences and memories, and I guess my heart is with the Japanese Belgians...