The Belgian waffle is a type of waffle popular in North America identified by its larger size, lighter batter, and higher grid pattern that forms deep pockets and has larger squares than the standard American waffle. The Belgian waffle traditionally uses yeast instead of baking powder,[1] although contemporary Belgian waffles are often made with baking powder. In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. Alternatively, they are served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
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