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Dessert

Old Dutch Waffles

A batter of milk, flour, eggs, butter, and yeast is baked in a waffle iron and served with butter, water, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Old Dutch Waffles

Ingredients

Directions

Make the batter

  1. Gradually mix the flour and milk.

  2. Add the yeast.

  3. Beat the eggs separately.

  4. Combine the eggs with the mixture.

  5. Let the batter rise for 4 to 6 hours.

Bake and serve

  1. Heat the waffle iron.

  2. Grease the waffle iron with melted lard.

  3. Bake the waffles until golden brown.

  4. Dip the baked waffles in melted butter and hot water.

  5. Serve with sugar and cinnamon.

Recipe from a historical cookbook (Internet Archive).

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.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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
Forms the batter's structure as it binds with the liquid.
Eggs
Add structure and richness, helping the waffles set and hold together.
Yeast
Produces gas during the long rise, leavening the batter so it becomes light.
Milk
Provides the liquid that hydrates the flour and forms the batter.

The step that matters

Let the batter rise for 4 to 6 hours. Yeast needs enough time to produce gas and leaven the batter. Rising too briefly leaves the waffles dense, while the batter must be left undisturbed so the bubbles that give lightness are not knocked out.

“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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