refers to the curling of the edge as it dries
during cooking.Griddle Cakes:
Waffles and Wafers
Waffles and wafers have two things in
common: the root word for their names, and
the unique method by which they’re cooked.
Their flour-water mixture is spread in a thin
layer and pressed between two heated and
embossed metal plates, which spread them
even thinner, conduct heat into them rapidly,
and imprint them with an attractive and often
useful pattern. The usual square indentations
increase the area of crisp, browned surface
and collect the butter, syrup, and other
enrichments that are often added on top. The
French version, the gaufre, goes back to
medieval times, when street vendors would
make them to order and serve them hot on
religious feast days.