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Dessert

Hotel Watkins Waffles

A thin batter waffle made with baking powder, flour, salt, sugar, sweet milk, eggs, and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Hotel Watkins Waffles

Ingredients

Directions

Make the batter

  1. Sift baking powder with flour in a bowl.

  2. Add salt and a little sugar, then mix in enough sweet milk to create a thin batter.

  3. Beat the eggs separately and fold them into the batter.

  4. Stir in the melted butter.

Bake

  1. Bake immediately in hot waffle irons.

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. 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

Baking powder
Releases gas in the batter, so the waffles rise and turn light and airy.
All-purpose flour
Forms the gluten network that gives the waffles their structure.
Eggs
Add structure and richness, and separately beaten whites help lighten the batter.
Sweet milk
Hydrates the flour and sets the batter's thinness and moisture.
Melted butter
Adds fat for tenderness, flavor, and crisp browning in the iron.

The step that matters

Bake immediately in hot waffle irons. Baking powder starts releasing gas as soon as it meets liquid, so waiting lets the batter lose lift. A properly hot iron also sets the outside quickly for crispness.

“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.

More waffles recipes

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