Recently I posted a 24 hour poll on @ABeeBakes Instagram. The question was “what do you prefer, waffles or pancakes?” The winner? Waffles. By a long shot! This has stayed with me for longer than I care to admit. I’m a loyal pancake lover, but never turn away from waffles. I am after all, a carb queen, when it comes to breakfast-ing.
I wanted to explore further, so last weekend, when three of my nieces and nephews came to visit, I begged for their thoughts. Their ages range from 10-15 years old.
Charlie (12): “Pancakes. Definitely.”
Lucy (10): “Ew, I hate pancakes, so waffles. Or brownies.”
Paige(15) : “Waffles for sure.”
I asked Paige to elaborate and she’s such a good arguer that I think she almost converted me to Team Waffle. She explained that waffles are a step up from pancakes. Pancakes can, and are, easily whipped up for a traditional, and rather unexciting, breakfast. Waffles however, require a specific pressing machine, so, produce a much more special breakfast. Intriguing.
I counter argued, that as a pancake lover, you can incorporate all sorts of ingredients to jazz up a classic pancake: blueberries, ricotta, chocolate chips, oatmeal, Pumpkin Pancakes, Banana Oatmeal Pancakes, Vanilla Buttermilk Pancakes, and Coconut Flour Pancakes (GF) to name a few.
She countered that yes, you can, but you can also top a waffle with the same: fruit, yogurt, maple syrup, Nutella, etc.
Our debate ended when she said, “But Abby, waffles give you crispy AND soft. Pancakes only give you soft. Texture is important.”
Well, I couldn’t argue there, only because these waffles are exactly that. Crispy and soft. If you eat them immediately, they are crispy. If you wait a while, they are still just as delicious but are super soft.
And so, I present to you the preferred American breakfast carb: waffles. Enjoy!