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Breakfast

Breakfast Waffles

A waffle made from leftover hominy, butter, milk, eggs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Breakfast Waffles

Ingredients

Directions

Prepare the batter

  1. Stir 1 teaspoon of butter and a little salt into the leftover hominy and set aside.

  2. Thin the hominy with milk the next morning.

  3. Add 2 beaten eggs and stir in enough flour to achieve the right consistency.

Bake and serve

  1. Bake in waffle irons until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leftover hominy
Forms the bulk of the batter and gives the waffles a tender, moist, corn-based texture.
Eggs
Bind the batter and help the waffles set structure as they cook.
Flour
Adds body so the batter holds together and crisps the waffle exterior.
Milk
Thins the hominy to a pourable batter and adds moisture.
Butter
Adds richness and helps the waffles brown evenly.

The step that matters

Thin the hominy with milk and stir in enough flour to achieve the right consistency. The batter must be loose enough to spread in the iron but thick enough to hold its shape. Too much liquid makes waffles soggy and fragile, while too little flour leaves them tearing or sticking. Adjust by feel, since leftover hominy varies in moisture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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