A waffle means different things to different people. In America, waffles are usually eaten for breakfast, with butter and maple syrup, and most of them are commercially made and frozen, then reheated in the toaster.

The large waffles with deep indentations, commonly known as Belgian waffles, can range from plain and simple to extravagant and calorific, when topped with ice cream, whipped cream and sauce.

My favourite kind of waffle, called a stroopwaffle, is from the Netherlands. It's thin and austere-looking, and served as a biscuit sandwich, with a delicious sticky syrup filling that becomes even runnier and gooier when the stroopwaffle is gently heated over a cup of coffee.