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Dessert

Soft Waffles

A batter of flour, salt, sugar, baking powder, milk, butter, and eggs cooked in a waffle iron.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 9 ingredients
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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 ↓

Soft Waffles

Ingredients

Directions

Make the batter

  1. Sift flour, baking powder, and salt together.

  2. Rub in the cold butter.

  3. Add the beaten eggs and mix into batter.

Cook the waffles

  1. Have the waffle iron hot and well greased each time.

  2. Fill two-thirds full and close it up.

  3. When browned, turn over.

Serve

  1. Sift sugar on them and serve hot.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
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.

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the main structure of the batter once it is mixed with liquid.
Eggs
Add structure and richness, helping the waffle hold together.
Butter
Adds fat for tenderness and a richer flavor.
Baking powder
Releases gas that makes the waffles rise and turn light.
Milk
Provides the liquid that hydrates the flour and gives the batter its moisture.

The step that matters

Grease and heat the waffle iron before each batch. A hot, greased iron sets the outside of the batter quickly so the waffle releases cleanly and browns evenly. A cold or dry iron lets the waffle stick and tear.

“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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