I baked traditional Flemish waffles this week. A typical Sunday afternoon activity when the weather is too crappy to go outside. These waffles are usually made in large batches because they can be preserved for several weeks. They’re typically eaten after cooling down first and without any toppings (although who can resist a fresh one straight from the iron, right? 😉 ). These waffles are not to be confused with other Belgian waffles like the perfect rectangular Brussels waffles with sugar, whipped cream, chocolate sauce, … and the squared Liège Waffles with pieces of caramelized sugar; both typically eaten hot.