Waffle 最初是由比利時開始流行，最有名的要算是 Brussels waffle，一些食譜稱為比利時格仔餅 (Belgian waffle)。餅身較厚，格子較大。但香港街頭小販售賣的，格子較比利時格仔餅小，一般呈圓形，分成四等份。
讀書期間，當放學時，肚子雷鳴厲害，聞到街頭的小食便檔傳來陣陣格子餅的香氣，急步上前排隊買一塊。吃了一塊，就飽飽喔！
如果遲了點放學，吃了塊格仔餅，晚飯時也少吃半碗飯，給媽媽知道，就不好了。媽媽說，吃太多零食，沒益呢。媽媽說得有道理。但為食的基絲汀，自我安慰說，久不久吃一塊半塊，也無妨，不要太責怪自己啦！到現在為止，基絲汀還不需減肥，算不錯吧。
只要記得，下次吃格仔餅的時間提早一點，就不會壞了吃正餐的胃口。
到了澳洲不久，很懷念香港的街頭小食。看到這個專做格仔餅的 Waffle Wonder 格仔模型爐，馬上買了回家。弄格仔餅就非常方便耶！
可以塗上牛油，花生醬，煉奶，並加砂糖，即成經典的香港格仔餅！
如果沒有製格仔餅的模，可以用平底鑊煎，即成 pancake啊！
配 strawberry都很好味道的！但可惜現在 strawberry不是當造，所以價錢很貴呢！於是基絲汀今次伴雲呢拿雪糕吃啊！
格仔餅食譜
基絲汀@簡易食譜類別: 小吃
菜系: 西式，港式
預備時間:
烹調時間:
分量: 3 塊
材料：
- 120克 低筋麵粉
- 1/2 茶匙 發粉 (baking powder)
- 2隻 雞蛋
- 20克 砂糖
- 1/2杯 牛奶
- 50克 融化牛油 (melted butter)
- 水（隨量）
- 1茶匙 雲呢拿（可以不加）
做法 :
- 先把牛油融化。打散雞蛋成蛋汁。
- 在蛋汁中，加入砂糖拌勻。倒入牛奶和雲呢拿拌勻，然後篩下低筋粉和發粉搞勻。最後加入融化了的牛油。拌勻的漿粉，稀調度以能隨隨流下為準。這樣弄出來的格仔餅就會鬆軟。（當預備粉漿期間，如感到粉漿太濃杰的話，可酌量加點水。）
- 把漿粉倒入預熱的格仔餅模型爐中，烘至金黃色即成。
我還是喜歡多油多奶的耶~~~ 超 yummy 喲!
回覆刪除回應bluebluegirl：
回覆刪除多油多奶也是我的第一選擇耶！呵呵～
my children‘s favorite breakfast in the States！
回覆刪除[低筋麵粉]是不是pain flour 呀?
回覆刪除sorry ,typo again
回覆刪除[低筋麵粉]是不是plain flour 呀?
回應草梅：
回覆刪除我是在唐人店內買低筋粉，效果比較鬆軟。所以用來做這個waffle. 如果用plain flour都一樣可以的，不過沒有那麼鬆軟呢～
在澳洲超市一般賣的plain flour, 即是 all purpose flour, 又即是中筋粉。怎麼有高、中、低筋粉之分？原來是跟所含的蛋白量而定：
高筋粉（bread flour)：蛋白質含量約由12.5% 至13.5%
中筋粉(all purpose flour，plain flour)：蛋白質含量約9％～12％左右
低筋粉(cake flour)：蛋白質含量約7％～9％
你好啊，我也是住在Australia的，在Sydney。
回覆刪除我想做比利時格仔餅啊，餅身較厚，格子較大那种。 我男朋友比较爱吃。 请问做法和材料分量一样嘛？
回應 Jonas:
回覆刪除份量有些分別。比利時格仔餅較鬆脆 fluffy.
你可以在 Google查一下食譜。
Christine: 您好~! 我係blog友韋太介紹，所以認識到你個網站呢~ 多謝您嘅格仔餅食譜，真係超成功呢~ 今日我寫咗blog同我嘅blog友分享呢~ 唔該曬您呀~ ^^
回覆刪除回應何師奶：
回覆刪除我好開心看見你這個留言。其實我也是你個blog的粉絲fans（沉咗喺水底）因為你都有好多美食創意靈感提供耶！
這個格仔餅是我至愛香港小食之一。公諸同好啦！哈哈！
還有，要多謝韋太推介啊！
Hi Christine,
回覆刪除shall i use an electric mixer to combine all ingredients together or just use a wooden spoon/ spatula/ hand whisk is fine? Thanks for sharing this recipe and i love reading your blog :-).
To 匿名,
回覆刪除For making waffle, it doesn't matter if you use electric mixer or wooden spoon. Yet don't over-stir in either way. Just combine all the ingredients.
Thanks for your love of my blog. You're more than welcome.
係街邊食既格仔餅,花生醬好稀,唔似係supermarket 買到咁"結",我想知點樣令佢可以咁稀,但仲咁好味！
回覆刪除回應匿名：
回覆刪除我估街邊D加咗水，於是好稀囉！
我系英國無低筋麵粉買(我吾肯定有無得買),可吾可以用其他麵粉代替.
回覆刪除回應匿名：
回覆刪除這個食譜可用 plain flour(all purpose flour)代替的。質感有些不同，但可以啊～
我想問係香港邊到可以買到整格仔餅既容器??
回覆刪除用電OR用爐開火燒??
回應Maggie：
回覆刪除我無喺香港住好耐，
『係香港邊到可以買到整格仔餅既容器？』——幫不了你這個忙，唔好意思～
在上海街近油麻地有售..
回覆刪除Hello Christine,
回覆刪除Is 發粉 = baking powder or baking soda? Thanks.
To Bobby,
回覆刪除It's baking powder.
谢谢您，Christine.
回覆刪除那天我儿子要求我做waffle，我还在正愁如何做呢？
谢谢您post上这recipe，我明早就会做这当早餐,谢谢哦！
Dear Christine, 您好.
回覆刪除終於在舊貨攤找到兩套格仔餅模, 為免燙手我還特意拿到鐵器鋪把餅模的把柄加長, 有空時便要一試新手矣.
謝.
Hi Christine!
回覆刪除I am Chiu Yin from Malaysia. I love your blog very much. I saw some recipes beat the egg white with sugar till fluffy prior to the addition of egg yolk and flour batter. What is the difference between this recipe with yours? Is the mouthfeel of waffles made by this recipe will be more fluffy than yours? Or they are the same?
Thanks ya...
To Chiu Yin,
回覆刪除Thanks for your love of my blog.
I also noticed that the other way of adding beaten egg whites to the yolk/flour mixture. But I haven't tested it yet. Don't know whether that method would make a big differences in texture. Just wonder if the weight of the upper waffle heater would cancel the effect.
You can go and test with two small batches of batter. If you've done the test, come back and tell me which way would produce more fluffy waffles. I'd love to know too :)
Hi, Christine. Thanks for your prompt reply =)
回覆刪除Yeah, sure I will let you know the difference between these two recipes after my trial.
But I think I will try your recipe first. I will try the separated egg yolk & white recipe when I have enough time =D
To Chiu Yin,
回覆刪除Better to test at the same time. Given the same situation, the results would then be more reliable, wouldn't it? :)
Christine, 想请问已搅拌好的浆粉可以放在雪柜，待隔天早晨再用平底镬煎吗？
回覆刪除Christine:
回覆刪除I tried this recipe, it is awesone!! Thanks for sharing!!
I tried and somehow the waffle is not soft at all....=( Anyone can help?
回覆刪除@Steve:
回覆刪除You need to adjust the consistency of the batter. The mould should be heated up to the temperature first, then pour the batter over it. Don't cook it too long.
Hi Christine,I lived in England ,I loved your blog so much and recomment to my friend so many time. The waffle make you user, is It the One English people use which is electric and looks like sandwich maker?
回覆刪除@匿名：
回覆刪除Thanks for recommending my blog to your friends.
My waffle maker is an electric one. I'm not sure if it is the one you see in England. Yeah, it looks pretty like an electric sandwich maker.
我很喜愛吃waffle, 幾年前買了一部waffle maker, 當初做出來的waffle 都成功的, 之後興趣減少,就把那waffle maker 收藏起來, 最近興緻又出, 便把它拿出來再用, 可是不知道為何, 所有出來的waffle都粘貼在電板上, 脫不出來. 不知道 是用料問題還是部waffle maker 已經失去功能.
回覆刪除@匿名：
回覆刪除通常 waffle maker有一層防黏，可能多年失效。
塗多點油，會否可以用呢？
hi christine, thanks for sharing this.
回覆刪除how much the milk should be added? half-cup means?
sorry as this is my first time to try baking things. ^^,
@匿名:
回覆刪除No problem. You're welcome.
1/2 cup = 125 ml
Happy baking!
请问做一片格仔饼需要用到多少ml的粉？
回覆刪除请问做一片格仔饼需要用到多少ml的浆粉？
回覆刪除@你好~：
回覆刪除不用太準確的。只要淋下麵糊，輕輕旋轉把格仔模剛剛蓋過就可以了。
上面提到的确"在蛋汁中，加入砂糖拌勻。倒入牛奶和雲呢拿拌勻,然後篩下低筋粉和發粉搞勻"....我那天忘了篩就直接把低筋粉和发粉倒下去和蛋汁+糖+牛奶, 搅拌出来的浆有一块块的..过后我唯有把它隔开再倒如平底锅煎. 请问有VIDEO教如何调浆吗?
回覆刪除Dear Christine ;)
回覆刪除又是我啊 =]
今天我按著您這份食譜，
成功弄了美味的pancake啊 ^^
雖然我沒有格仔餅的模，
但是吃著上面塗著花生醬和砂糖的pancake，
令我立即懷念到香港格仔餅的滋味！
多謝您啊 >.<
我會繼續努力鑽研甜品的技巧啊 :)
SamSam
我想問下1杯系幾多ml?
回覆刪除@...:
回覆刪除在blog的側欄上已說明了：
所有簡易食譜是用量杯
1杯 = 250毫升
Hi Christine,
回覆刪除I tried to make waffles several times but they always sticked to the machine (and couldn't stay in shape after I pulled them out....). Actually the service of the machine was not scratched, do I need to use an oil spray (which I don't want to as I want to eat healthy) or is it because my machine is not hot enough?? Thanks!
@匿名:
回覆刪除Suppose that your waffle machine is working fine and the coating is not damaged, you still have to heat up the machine according to the instructions on the manual. Mine has a light that will go off when the machine is hot enough. Then off you go, ladle your batter over the hot plate.
For making the first one, I often need to grease some oil to help from sticking. But for the next one, I don’t need any oil at all because the batter has got some oil already.
If you grease the machine with a brush, you have more control of how many oil you apply. Hope this info helps.
Christine, 请问弄好了的面糊可以收藏隔夜至早上才拿出来弄吗？ from vivian.
回覆刪除這麵糊加了泡打粉，放久了，會消泡，做出來的格仔餅就不鬆軟了啊～放半小時還可以。
刪除或者，你可試把材料（除泡打粉外）先拌好，放入雪櫃，第二天早上，拿出來回暖後，才加泡打粉，看看效果如何。我未試過這樣做，只是想這可能行得通。
哦，好，谢谢你christine.酱请问如果没有低筋面粉，可以用普通面粉吗？口感会怎样？你这个食谱是可以弄3大片格子饼？ from vivian
回覆刪除沒低筋粉，可用中筋粉。口感會比較硬些。
刪除對，食譜已寫可做3片啊！