For some reason, history has been written in a way that teaches the New York World’s Fair (1964-1965) as the fair that introduced America to the Belgian waffle. How, then, can history explain the 500,000-plus Belgian waffles that delighted fairgoers in Seattle between April 21 and October 21, 1962?
The Belgian waffle (technically the Brussels waffle) was unique from the waffles served up in American homes and diners. Its yeast-based batter resulted in light, crispy, tangier waffles that were cooked in special irons, which featured deeper pockets. Additionally, these waffles were served not with maple syrup (available only by request), but with whipped cream, strawberries, and a light dusting of powdered sugar.
The Belgian waffle was first served as the 1958 World’s Fair in Brussels, Belgium by Walter Cleyman. He packed up his special, gas-powered waffle irons along with his wife and daughter and set up two waffle houses at the Seattle fair. They became a fast favorite of hungry fair-goers, and word of their deliciousness soon spread, making them the most popular food at the fair. In fact, 100,000 more waffles sold in Seattle than sold at Brussels in ’58.
The waffles were so popular, they even appeared in a publicity shot for Elvis’ 1963 film “It Happened at the World’s Fair.”
When the fair came to an end, Cleyman blessed local waffle lovers by selling his recipe to Smitty’s Pancake House. And for those who lived on the east coast? Belgian Waffles would return as “Bel-Gem Waffles” at the 1964 New York World’s Fair, becoming a crowd favorite yet again.
Luckily for me, during the fair’s 50th anniversary, MyNorthwest featured a Belgian waffle recipe that is supposed to be close to the one enjoyed 60 years ago (although, interestingly, it does not contain yeast). Once I found a suitable Belgian waffle maker, a friend and I made a batch of these famous waffles for breakfast.
Here’s the recipe:
1 3/4 cups self-rising flour
1 tsp. granulated sugar
4 eggs, separated
1 1/4 cups of water
1/2 tsp. vanilla extract
16 tbsp. (2 sticks) unsalted butter, melted
4-6 cups whipped cream (I lightly sweetened mine)
2 pints ripe, in-season strawberries, hulled and halved
Confectioners’ sugar
Heat an electric Belgian waffle iron until very hot. Meanwhile, combine flour and granulated sugar in a large mixing bowl. Add 1 1/4 cups water, egg yolks, and vanilla and whisk until smooth. Whisk in melted butter. Beat egg whites in a medium mixing bowl with an electric mixer on medium speed until frothy, 1- 2 minutes, then increase speed to high and beat until stiff peaks form, about 1 minute.
Gently but thoroughly fold half the egg whites at a time into batter. Pour about 1 cup of the batter (or enough batter to fill pockets in iron) into hot waffle iron; immediately lower waffle iron lid and cook until waffles are golden-brown and crisp. Separate sheet of waffles into individual waffles. Repeat process with remaining batter. To serve, put each hot waffle on a plate, top with a pile of whipped cream and strawberries, and sprinkle with some confectioners’ sugar.
These waffles were relatively easy to make, and delicious! They were golden and crisp, and perfectly paired with fresh whipped cream and halved strawberries. We discovered that they were made even better with the addition of homemade apricot jam.
I hope that you’ll consider infusing your life (and Saturday morning) with some authentic World’s Fair waffles! I’ll catch you next week for yet another Century 21 product spotlight.
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