Why it works: Milk and butter 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 ↓
Watson Estate Bacon Waffles
Ingredients
Directions
Make the batter
Sift and measure flour.
Add the remaining dry ingredients and sift again.
Beat the egg yolks and add them to the milk.
Stir the liquid ingredients into the dry ones.
Add melted butter.
Beat egg whites until stiff.
Fold them into the batter just before baking.
Add more milk if batter is too thick.
Bake the waffles
Make sure the iron is nice and hot.
Bake in preheated waffle iron for 3 minutes.
Sprinkle bacon over the waffle batter after you place it on the waffle iron.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Flour and butter 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
- Eggs
- Yolks enrich the batter and whites, beaten stiff, add lift and a light texture.
- Baking powder
- Releases gas in the batter, making the waffles rise and turn light and airy.
- Flour
- Forms the structure that holds the waffle together as it bakes.
- Melted butter
- Adds fat for richness and tenderness and helps the waffles crisp and brown.
- Milk
- Hydrates the flour and dissolves the dry ingredients into a pourable batter.
- Bacon
- Adds savory flavor and crisp, salty bits through the waffle as it cooks.
The step that matters
Fold in the beaten egg whites. Stiffly beaten whites trap air that expands in the heat. Folding gently keeps that air in the batter, while stirring it in would deflate it and leave the waffles denser.
“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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