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1744, from Dutch wafel "waffle," from Middle Dutch or Middle Low German wafel, from Proto-Germanic *wabila- "web, honeycomb" (cf. Old High German waba "honeycomb," German Wabe), related to Old High German weban, Old English wefan "to weave" (see weave (v.)). Sense of "honeycomb" is preserved in some combinations referring to a weave of cloth. Waffle iron is from 1794.
1690s, "to yelp, bark," frequentative of waff "to yelp" (1610); possibly of imitative origin. Figurative sense of "talk foolishly" (1701) led to that of "vacillate, equivocate" (1803), originally a Scottish and northern English usage. Related: Waffled; waffling.
: I was tired of all the candidates' waffleverb
Tospeak or behave evasively; tergiversate; equivocate: When asked for specifics, I demur, I waffle/ unlike the windy, waffling, anonymous editorial writers (1803+)
[fr northern British dialect, ''waver, fluctuate,'' perhaps related to another dialect sense, ''yelp, yap'']
To trample viciously; stomp: No player called out at second threatened to waffle an umpire
[1970s+; fr waffle-stompers]
crisp raised cake baked in a waffle iron, a hinged metal griddle with a honeycombed or fancifully engraved surface that allows a thin layer of batter to cook evenly and crisply. Baking powder is the typical leavening in American waffles, and yeast waffles are eaten in Belgium and France. In the United States and Canada waffles are a popular breakfast food, topped with butter and maple syrup or fruit preserves. Waffles also can serve as a base for savoury mixtures such as seafood or poultry in sauce. In Belgium waffles are a popular snack food. They are mentioned in French poems from as early as the 12th century, when they were sold as street food at fairs and religious festivals.