Stroopwafels (English translation: syrup waffles) are thin Dutch waffles with a syrup filling. They were first made in Gouda in the Netherlands, in 1784. Large versions are sold in the streets as a snack.
The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.
The stroopwafel originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as crumbs, which were sweetened with syrup. One story says the first stroopwafel was made by an anonymous baker in 1784. Another story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city in which they were made until 1870. After 1870 they were also made at parties and in markets outside the city of Gouda. In the 20th century factories started to make stroopwafels. In 1960 there were seventeen factories in Gouda alone, of which four are currently still open.