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Breakfast

Breakfast Waffles

A batter of eggs, milk, flour, baking powder, sugar, salt, and oil, whisked and folded with beaten egg whites, then cooked in a waffle iron.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Breakfast Waffles

Ingredients

Directions

Make the batter

  1. Mix egg yolks and milk.

  2. Add flour, baking powder, sugar, salt and mix well.

  3. Add the oil.

  4. Whip the egg whites until stiff and fold into the batter.

Cook the waffles

  1. Preheat a waffle iron.

  2. Ladle a scoop of batter into the waffle iron and cook until browned and cooked through.

  3. Remove waffle and repeat cooking process with remaining batter.

Nutrition, whole recipe (rough)

850Calories
27 gProtein
28 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 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.

Recipe from the Wikibooks Cookbook.

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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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, while whipped whites add lift and a light, airy texture.
Flour
Provides the structure that holds the waffle together as it cooks.
Baking powder
Releases gas during cooking, helping the waffles rise and become light.
Milk
Hydrates the flour and gives the batter its liquid base and tenderness.
Vegetable oil
Adds fat for moisture and tenderness, and helps the waffles brown.

The step that matters

Folding in the whipped egg whites. Whites must be whipped until stiff and folded in gently. Overmixing deflates the foam, losing the air that gives the waffles their lift and light texture.

“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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