rench Waffle Influence

ome time ago Baron Von Lodge was the head of a small country near Switzerland known as Lilliland.

Lilliland’s neighbor, France, had much influence on life in the small country, as did its other neighbors, England and Italy.

One thing that caught on very quickly was the French waffle that was round in shape. The recipe called for adding fresh blueberries to the batter so that the waffles became known as “French blueberry waffles.” The waffles were served topped with whipped cream and that made them an instantly popular trend.

Professor Hamblin said that there was really no difference from the traditional square waffles. “Why the big fuss?” Adding fresh blueberries to the batter was nothing extraordinary as well. The topping of Lilliland whipped cream always made the local dairy farmers happy about the huge demand for their fine product.

At first it was a breakfast item and later became popular at lunchtimes as well.

Lady Angela of Alpine Castle wondered if the French round waffle should be eaten with a fork or as finger food. After a brief discussion with Professor Hamblin, both methods were considered proper. If the waffles were served in a sit-down, more formal manner, then knife and fork were proper, but if they were served at a stand-up counter or picnic, then fingers were just as proper.

But it did not take the creative chefs and bakers long to come up with a variety of new ways of serving waffles. First, with apples, then peaches, then strawberries, and then cherries.

One secret unnamed member of the royal family even had his waffles served with peanut butter and strawberry preserves.

Lady Angela’s favorite was to have her waffles served with fresh honey.

Professor Hamblin admitted that his favorite was thinly sliced apples on his waffles. Everyone had their own taste.