These are thin waffles with a syrup filling, which originated from the Dutch city of Gouda. 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. Name this waffle.

This waffle is prepared with an egg-white-leavened or yeast-leavened batter. They are lighter, crisper and have larger pockets compared to other European waffle varieties. Name this waffle.

A specialty of a particular German region, these waffles are crisp and less dense than Belgian waffles, always heart shaped, and served with cherries, cream and optionally rice pudding as part of the traditional afternoon feast on Sundays in the region. Name this waffle.

This is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. Name this waffle.

These waffles originate from Vietnam and are characterised by the use of a particular flavouring (that lends its name to this waffle) and coconut milk in the batter. The flavouring results in the batter's distinctive spring green colour. When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Name this waffle.