If someone asked, “Want an energy waffle?” what would be the first thing that popped into your mind?
A crispy, fluffy Eggo smothered with some questionably healthy, sugar-coma-inducing toppings?
For those not “in the know” on the energy waffle, don’t be bummed. The phenomenon actually started centuries ago in the Netherlands, when bakers in the Dutch town of Gouda began making what they called Stroopwafels—literal translation “syrup waffle”—a hand-pressed treat concocted of sweet syrup made from beet sugar and thin, crisp wafers.
But the small-yet-filling (and interestingly satisfying) treat has only really risen in US markets in recent years, particularly with the active outdoor crowd. Companies like Honey Stinger, GU Energy Labs and Rip Van Wafels, have unleashed