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 ↓
Waffles
Ingredients
Directions
Prepare the batter
Mix and sift dry ingredients.
Add milk gradually.
Add yolks of eggs well beaten.
Add butter.
Beat whites of eggs stiff.
Cook the waffles
Ensure waffle-iron fits closely on range.
Heat iron on one side until well heated.
Turn iron and heat other side.
Thoroughly grease iron before filling.
When using a new iron, take special care in greasing to prevent sticking.
Put a tablespoonful of mixture in each compartment near centre of iron.
Cover iron.
Wait until mixture spreads to just fill iron.
If iron is sufficiently heated, turn almost as soon as filled and covered.
Cook on a greased hot waffle-iron.
Serve
Serve with maple syrup.
Nutrition, whole recipe (rough)
What these numbers assume: 5 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 |
| 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.
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.
-
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
- Flour
- Provides the main structure that holds the waffle together as it cooks.
- Baking powder
- Releases gas during cooking so the waffles rise and become light.
- Eggs
- Yolks add richness and whites, beaten stiff, add lightness and airy structure.
- Milk
- Hydrates the flour and gives the batter its pourable liquid base.
- Butter
- Adds fat for tenderness and flavour and helps browning on the iron.
The step that matters
Grease the iron thoroughly and heat it well before filling. A well-heated, thoroughly greased iron sets the outside quickly so the waffle releases cleanly. A cold or poorly greased iron makes the batter 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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