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- Belgian_waffle type Food external.
- Belgian_waffle type Q2095 external.
- Belgian_waffle type FunctionalSubstance external.
- Belgian_waffle comment "In North America, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used. In Belgium itself, there are several kinds of waffle, including the Brussels waffle and the Liège waffle, none of them called "Belgian"." external.
- Belgian_waffle label "Belgian waffle" external.
- Belgian_waffle wasDerivedFrom Belgian_waffle?oldid=766631118 external.
- Belgian_waffle abstract "In North America, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used. In Belgium itself, there are several kinds of waffle, including the Brussels waffle and the Liège waffle, none of them called "Belgian". 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. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert." external.
- Belgian_waffle isPrimaryTopicOf Belgian_waffle external.