W is for Waffles

The National Museum of American History’s Domestic Life collection houses waffle irons from the early 18th century through the mid-20th century.

Waffle making started in America with the Dutch colonists in the 1620s. However, the first waffle at The National Museum of American History’s Domestic Life is from the 18th century and is formed by two hinged plates at the end of long handles. The collection also features a waffle iron from the 1920s that was offered in a set of kitchenware. During this time, waffle irons were used at the kitchen table and offered with most kitchen sets.

International Waffle Day is August 24th. This day is significant because on August 24th, 1869, the U.S. Patent Office issued a patent for the design for an “Improvement in Waffle-Irons” from Cornelius Swartwout. Startwout’s design is similar to waffle irons used today besides the fact that waffle irons today are not typically made out of cast iron, or require a fire for heat.

Waffles are my favorite go-to breakfast!  I like to throw in some sort of small seed, usually flaxseed for some Omega-3’s!

Colby, Yve, and Facebook. “Pass the Syrup and Enjoy a Slice of History for National Waffle Day.” National Museum of American History, 28 Aug. 2017, americanhistory.si.edu/blog/history-waffle.

Waffles

Ingredients

  • 1.5 cups of wheat flour
  • – 3 tablespoons of sugar
  • – 4 teaspoons of baking powder
  • – 1 teaspoon of salt
  • – 2 eggs
  • – 1 ½ cups of warm milk
  • – 6 tablespoons of unsalted melted butter
  • – 1 teaspoon of vanilla extract
  • – 2 tablespoons of flaxseed ground

Instructions

  • Turn on your waffle iron and heat it up
  • Combine the flour, sugar, baking powder, salt and flaxseed in a medium-sized bowl
  • Combine the eggs, milk, butter, and vanilla extract in a separate bowl.
  • Slowly whisk in the wet ingredients to the dry, be careful not to overmix! You want a smooth consistency but not too smooth.

Notes

The ground flaxseeds provide a pop of Omega-3

Guest Blogger: Hailey Fruck is an Intelligence Analyst in the Air Force and an aspiring Registered Dietitian. She is a part- time Food and Nutrition student at the University of Alabama. In her free time she enjoys cooking, running, and spending time with her husband, Justin, and her three beautiful dogs, Captain, Scarlet, and Maverick.

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