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 ↓
Waffles
3 ea. 4-section wafflesIngredients
Directions
Prepare
Lightly brush grids of waffle iron with oil, close waffle iron, and preheat according to manufacturer's directions.
In small bowl, beat egg whites until stiff (but not dry) and set aside.
Make the batter
In large bowl, beat egg yolks until thick and lemon-colored, then continue beating while adding milk and oil.
Add dry ingredients, beat until smooth, and fold in egg whites.
Cook
Pour 1 cup of batter on heated grid, close unit and cook according to manufacturer's directions.
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + milktop 18% of all pairsSmell alikelowCooked 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 and bind the batter, while whipped whites lighten it and help the waffles rise.
- Baking powder
- Releases gas when heated, leavening the batter so the waffles rise and turn light.
- Flour
- Provides the starch and gluten that give the waffles their structure as they cook.
- Milk
- Hydrates the flour and dissolves the sugar, giving the batter its liquid base and tenderness.
- Vegetable oil
- Adds fat that keeps the waffles moist and tender and helps them release from the iron.
The step that matters
Fold in the egg whites. Whipped whites hold air that makes the waffles light. Folding gently, rather than stirring, keeps that air from collapsing out of the batter.
“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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