A waffle iron is a must have in a house where there are children. If you decide to buy a waffle iron, don’t rush to buy the first model you come across, check out our rating of the best waffle irons for thin and Belgian waffles.

Criteria for choosing a good waffle iron

Power

Your waffle iron experience will be positive if you choose a non-low-power model. Pay attention to electric waffle irons with a power of 700-1000 W - they will cook waffles faster.

Non-stick coating

Buy a waffle iron only with a non-stick interior. This way you can avoid using oil when cooking and easily get your flavored waffles.

Housing material

Our rating presents budget models of waffle irons. We did not consider professional ones simply because there is no point in overpaying; economy waffle makers will do their job well. At the same time, we recommend giving preference to waffle irons made of metal. Plastic models tend to break faster.

Heating adjustment

Waffle irons with different heating modes are preferable. You will be able to determine the temperature at which you should cook. This way you will get either crispy or soft waffles depending on preference.

Which manufacturer is better?

Waffle irons are produced by both domestic and foreign brands. Judging by our rating, based on customer reviews, the leading companies among manufacturers of waffle irons for home use are: Clatronic, Maxwell, Saturn, Princess, Ves Electric, Rommelsbacher, Smile, GFgril, Redmond. The company's waffle irons are especially popular Clatronic for Belgian waffles, because all buyers know their quality. Other manufacturers are no less interesting. Let's look at the ranking of the best waffle irons of 2018-2019.

The name of this dessert is different languages sounds about the same, but its origin was recorded in Germany in the 18th century, where a baker unknown to this day came up with a dessert in the unusual, but quite simple form of a honeycomb (from the German wafel - honeycomb, cell).

Austrian

Best known throughout the world as Vienna waffles, these waffles are unique in their softness and, despite the porous and rather fluffy structure, they remain quite thin. At the same time, due to their porosity, Viennese waffles easily accommodate the filling. They are usually served cold, and in rare cases, when they are baked without filling, they are served hot, decorated with fruits, berries, scoops of ice cream and syrup. The most popular shape of Viennese waffles is rectangular, but in Russia you can find their free interpretation in the shape of hearts, which, by the way, came from Scandinavia. Also, Viennese waffles are often the basis for a waffle cake, which is 2 wafer sheets connected by an airy, most often soufflé filling.

English

Surprisingly, in England waffles are not dessert dishes at all: here waffles are baked from dough with the addition of oatmeal and potato flakes and, most often, served as a dessert. light snack. The form that is especially familiar to the British is a wafer sheet rolled into a tube. Often in such wafer rolls are added vegetable fillings and spices, and usually serves as a dressing olive oil. Thus, in the waffle issue, England is an innovator and opens a new vision for the whole world usual dish, which is prepared as simply as its most famous dessert interpretation.

American

Perhaps no other country in the world worships waffle culture as much as in the United States. It is there that every year on August 24, all American sweet tooths officially celebrate National Waffle Day. The choice of the date of the celebration is not an accident: it was on this day in 1869 that the American Cornelius Swarthout received a patent for a special frying pan for baking waffles. By the way, this frying pan was different in shape from the classic waffle iron, so American waffles to this day are completely different from their European relatives. In shape and taste, American waffles resemble pancakes, and sometimes they are salty and served as an addition to main dishes instead of bread. The main feature of preparing American waffles is the use of soda, which replaces the yeast most common in Europe in the recipe. American dessert waffles are traditionally served hot, topped with maple syrup.

Belgian

Belgian waffles are conventionally divided into 2 types: Brussels and Liege. Brussels waffles have a rectangular shape and, due to the high content of yeast and whipped proteins, have a fluffy structure. Liege, on the other hand, are round in shape and baked with pieces of caramelized sugar, making them hard and crispy. Brussels waffles are served warm, sprinkled with powdered sugar, while Liege waffles can be served hot or cold, sprinkled with chocolate syrup.

Dutch

These waffles once appeared in the cheese capital of Holland - the city of Gouda. The first Dutch waffles were made with the addition of brown sugar: they looked like mugs filled with caramel syrup, which, when frozen, glued the wafer sheets together and formed a viscous nougat between them. Quite a bit of time passed and the waffles received the name stroopwafles or syrup waffles (the Dutch word stroop translated into Russian means syrup). To this day, the recipe for Dutch waffles remains the same, as does their appearance. Recently, stroopwafels have become especially popular on the shelves of Russian stores, but it is still worth trying them initially in Holland.

Czech

The national waffles of the Czech Republic are called platok or Karlovy Vary. These waffles are considered a cultural heritage of the Czech city - Karlovy Vary, where, as usual, the most delicious platkas are baked. Karlovy Vary waffles are 2 mugs of thin wafer dough, glued together with the filling so neatly that it is often not noticeable at all. By the way, payment cards do not have the usual waffle structure, but their surface is covered with patterns, due to which they resemble coins (presumably, their name, which has a common root with the word “pay”), comes from the appearance of these wafers. The traditional composition of Karlovy Vary waffles includes almonds and mineral water from local sources. It is also known that platkas, unlike other European waffles, are almost impossible to find anywhere except the Czech Republic. However, if you are planning a trip to Europe, be sure to stop by Karlovy Vary to taste this wonderful crispy dessert right on the streets of the city or buy beautifully packaged waffles in local shops as a delicious souvenir for friends. And, most importantly, when buying payments on the street, do not forget to ask the seller to warm them up for you.

Norwegian

The “tubes with condensed milk” that we are familiar with from childhood are actually the Norwegian national wafer cookie and are called krumkake. Norwegians traditionally serve these simple, ingenious works of waffle art for the Christmas table. The composition of krumkake is extremely modest, it contains only 5 ingredients: flour, butter, eggs, sugar and cream. Perhaps that is why all over the world they happily began to use this unusually tasty waffle dish with a surprisingly low cost. In Norway itself, the fillings for krumkake can be varied, but the most traditional is whipped butter cream. By the way, the most popular form of krumkake all over the world is waffle cones with ice cream.

Exotic

Such waffles are usually baked in the East and they differ significantly from European and American ones. For example, in Japan, waffles are baked in the shape of a fish. At the same time, they are quite dense and almost always have a filling of grated beans and chocolate cream. In Thailand, waffles are more traditional in shape, but have unusual bright colors due to the addition of all kinds of spices.

• Preheat the waffle iron in advance (about 3-4 minutes before baking).
• Pre-grease the waffle iron vegetable oil odorless to avoid waffles sticking to the surface. However, it is worth remembering that if the recipe specifies a large amount of oil, then there is no need to additionally lubricate the waffle iron.
• Press the top lid of the waffle iron with your hands if you want the waffles to be thinner and crispier. Don't forget to put on protective gloves first
• Keep track of the time. Baking time, in principle, depends on the thickness of the waffles: fluffy waffles are usually baked for 1-2 minutes, while thin waffles are baked for 30 seconds.
• Remember the filling. Thin waffles get wet quickly, so they are not suitable for filling (except for gluing), but thick ones will withstand syrup, cream, and cream, while remaining dense.

Waffles are considered the most versatile delicacy, which has long been served as a festive table, as well as for daily family tea. Waffles are so delicious dessert dish that there is hardly a single person who would refuse to try their taste.

These “goodies” are still incredibly popular today, and this is explained by the variety of varieties and their very delicate taste.

Waffles began to be baked a long time ago, back in the Middle Ages, and such sweetness was originally a type of cookie. True, the technology for preparing waffles differed from the method of baking cookies in that in the first case, confectioners were required to leave an imprint of a certain design or ornament, and most often it was a checkered pattern. It is because of such imprints that the wafers got their name, which translated into Russian means “bee honeycomb.”

Nowadays waffles can also often be found on store shelves; they are served as an excellent dessert in many places. Catering. It can be noted that waffles are in such demand that they were even separated from the huge assortment of baked goods into a separate group.

Outwardly, all waffles strongly resemble a honeycomb, however, different types of such baked goods can differ greatly in taste, appearance and composition.

Main types of waffles

Waffles, regardless of their similarity to honeycombs, differ significantly in their taste and appearance. Thus, manufacturers constantly offer waffles of various assortments with a wide variety of fillings.

The most common type of waffles are confectionery products with a fat filling, which may be supplemented with some aromatic additives, for example, fruit, cocoa, cinnamon or vanilla.

To make some types of waffles, a dietary filling is also used, consisting of granulated sugar and some kind of fruit puree, for example, applesauce.

As for waffles with fondant filling, they are considered higher in calories, and they contain molasses in large quantities, but, in addition to it, they also include certain flavorings, as well as various taste improvers.

Depending on the test

In addition, waffles are divided into several varieties depending on the composition of the dough:

• simple, no fat, granulated sugar, butter, milk;
• semi-sugar, milk-free;
• sweet butter, made from the highest grade flour, and their composition must necessarily include fats, chicken yolks, granulated sugar and milk.

Depending on the cooking method

In addition, waffles are divided into several varieties depending on the method of preparation, taste qualities and appearance.

So, Belgian waffles Most of all, they resemble donuts, which are additionally sprinkled with powdered sugar, and in order for them to acquire the most delicate and unique taste and the necessary airiness, they are prepared from yeast and whipped proteins, taken in large quantities.

As for Viennese waffles, then they differ from their counterparts in their large size and softness, and they are often used to make delicious pies with a creamy layer.

English waffles are considered dietary, and may contain vegetables and potato flakes, which are additionally fried until crispy golden crust just before serving.

Who doesn't love sweets? There are probably only a few people with a non-sweet tooth all over the world. Among the huge selection confectionery Sweet waffles are very popular among children and adults. This product is distinguished by the fact that it does not tolerate high humidity. Due to humidity, waffles soften, that is, they cease to be crispy. It is also worth noting that waffles can dry out if they are placed next to radiators. However, high-quality and fresh waffles are quite capable of replacing a sweet dessert.

How to choose waffles

During the selection process, be sure to inspect the wafer sweetness from the side. If the product is of high quality, then it must consist of separate wafer sheets. The filling is placed between them. The thickness of each individual waffle is usually no more than two millimeters. The filling between them should be placed in an even layer. There should be no lumps in it.

The wafer sheets themselves have no taste. They acquire taste through the use various fillings. Actually, it’s the filling that determines energy value original product. So, fruit filling not as “heavy” as fat. In addition, it contains more vitamins and minerals.

Contains wafers and vegetable fats, which are used in the preparation of cream filling. The shelf life of waffles depends on the quality of these fats. The higher the quality of vegetable fats, the longer the finished waffles can be stored. It is noteworthy that the expiration date of waffles can be easily determined by taste and smell. If the waffles are old, they will smell like rancid vegetable oil.

Damp waffles are difficult to bite, flake, and become very soft. If they are of high quality, they should smell aromatic and be slightly fragile. However, they should not crumble too much.

As for the packaging, it is better if it is transparent. Then it will be possible to visually assess the condition of the product. The color of the wafer sheets should be golden.

As for the shelf life, everything is as follows. Plain wafer sheets can be stored for three months. Waffles with cream filling can be stored for two months. As for waffles with fruit fillings, they can be stored for no longer than one month.

The most popular waffle brands

There are many brands that produce sweet waffles. Thus, Viennese waffles “Akulchev” are very popular, which are sold with three types of filling - boiled condensed milk, strawberries and cherries. Finding such waffles on sale is quite difficult. Especially those who live in small towns. These waffles are packaged in twos. As a result, the total weight of the sealed products reaches one hundred grams. On appearance the waffles look delicious. They have a lot of fillings. Viennese waffles“Akulchev” is ideal for those with a sweet tooth, as they have a very sweet taste.

Other waffles - “Yashkino”. They are quite famous and in good demand. The advantages of Yashkino waffles are: good taste, a large amount of chocolate glaze, pleasant crunch, delicate texture and pleasant aroma. In addition, the waffles are filling and very inexpensive, despite the fact that there are eight waffles in a package. Yashkino waffles also have disadvantages. This is a large number of E-shek in the composition, as well as the presence palm oil and other suspicious ingredients. These waffles are also very high in calories. And if chocolate glaze cool too much, it loses its characteristic taste.

As for the “This is Dasha” waffles, they are produced by the Perm candy factory. They are packaged in cherry-colored packaging with a cartoon cow on it. The waffles are almost square in shape. Their taste and appearance are classic, characteristic of this product. These waffles cost about 240 rubles per kilogram, but they are very light. The only drawback is that the “This is Dasha” waffles crumble a lot.

“Prichuda” waffle cakes are also in demand. They are packed with two wafers in one package, and the weight of the package is 70 grams. Moreover, each waffle is packaged separately in silver packaging. Upon examination, harmful components were identified in the cakes. The taste of the Quirk waffles is very delicate. They are covered with a thin layer of dark chocolate. The inside of the waffles is very soft.

Glazed waffles "Caprice" are sprinkled with nuts and covered with a thick layer of chocolate on top. These waffles are quite expensive - 200 rubles for a 480 gram package. The waffles are small in size and contain a lot of roasted peanuts. Just like puffed rice with cocoa.

Is it possible to make waffles at home that taste similar to Soviet ones? It’s possible, why not, I’ve prepared it. It turned out similar.

There will be no staged photos, because at first I didn’t intend to show them: I was cooking for myself. And I don’t have any suitable nostalgic accessories for them. Everything connected with the Soviet pioneer camp "Artek" is a thing of the past. I visited this camp many, many years ago on the same beautiful April days...

Soviet postage stamp. Photo from the Internet.

To be honest, I don’t feel nostalgia for any Soviet reality, incl. We don’t really miss anything edible. Buckwheat, waffles, condensed milk - all this can be bought in Europe in unlimited quantities if desired. Gingerbread cookies, gingerbread cookies, cakes, marshmallows, lemonade - again, if desired, you can prepare them at home (yesterday and today, for example, I made syrup for Tarragon lemonade from fresh tarragon; it turned out great, in my opinion).

I took up the waffles purely out of curiosity and under the impression of the works that the girls brought me: in them they talk about memories associated with childhood.

I know that similar waffles under different modern names and in different wrappers are still produced by many factories in the post-Soviet space. But now people have become smarter: they read labels! :) And somehow I came across several discussions where someone said in horror, they say, how can this be, we always ate these waffles, but we didn’t know what their composition was! But, they say, in the first place is powdered sugar and all that stuff. Well, when we didn’t know how to read, we didn’t even know the composition, but then we learned to read - we just didn’t have enough time during our happy Soviet childhood to read and remember what it consists of and how much it costs.

IN Soviet time full ingredients were not always indicated on the label, but as children we recognized these products by the wrapper and by the taste. For some reason, people now have the impression that before girls were younger and the grass was greener, everything was “healthier and more natural.” Do you know that the composition of Soviet waffles contained such strange substances as “phosphatides” at first glance, and the first position on the label is still supposed to be the ingredient that is included in the recipe in the greatest quantity?

Waffles "Beryozka", summary recipe (wafer sheets + filling). "Recipes for cookies, biscuits and waffles." M, 1969.

Powdered sugar and confectionery fat indeed still form the basis of the filling of almost any waffle.

You can look for product ingredients on the Internet or in a brick-and-mortar store to see for yourself. The only difference is that now they add a preservative with which the waffles, as written on the labels, can be stored for 9 months.

Waffles "Artek". Photo from here: USSR Museum "20th Century". Why are some consumers so scared of sugar in the first place: because they - like, by the way, some home cooks - do not know why it is used in such products. Everyone thinks that it is needed only for sweetness and that it is “white death”, etc. and so on. Now I won’t dwell in detail on either one or the other misconception, I’ll just tell you how I cooked at home

waffle filling

a la "Artek".

"Recipes for cookies, biscuits and waffles." M, 1969.

As you can see, everything is simple with the filling. As children, many of us prepared similar candies at home such as “truffles” or “strawberries”, only instead of powdered milk we used “Malyutka” infant formula.

I have already shown twice how you can prepare such sweets in a modern way (see the winter version in the article and the link to the summer version).

After studying Soviet recipes, I tried to do this.
Filling:
powdered sugar - 250 g
butter - 170 g (in a good way, it’s really better to take another fat instead)
cocoa powder - 20 g
waffle crumbs - 60 g

milk powder -15 g vanilla essence optional Wafer plates I bought them ready-made, we sell them

different types also ordinary: everything is carefully mixed in the order listed and beaten well at each stage (I did this using a food processor). The only difficulty is to carefully apply the filling to the wafer sheets, because it turns out thick and dense. In order not to suffer, this mass can be used as a filling for sweets or simply rolled into balls, which is what we did in childhood :)

I put the filling on a waffle plate, leveled it, covered it with another plate, wrapped it in foil and put it under a press in the refrigerator. When everything hardened, I cut it into pieces.

In fact, my waffles turned out more like “Black Sea” ones, the filling of which, as I remember, was darker and richer. The family said it looked a lot like waffle cake. Similar cakes and individual waffles are still prepared almost the same way, the only difference is in size and design, so everyone’s feelings turned out to be correct.

Now that I can, if I really want to, cook at home almost any edible product from our past, I have nothing to be nostalgic for at all :) Except sometimes to remember something bright and good... and continue to move on.

I will include waffles in my consolidated post