Skip to main content
Main

German Waffles

A batter of cream, eggs, yeast, salt, and flour cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

German Waffles

Ingredients

Directions

Make the batter

  1. Combine the cream, eggs, yeast, and salt in a bowl.

  2. Gradually add flour until the batter is as thick as for griddle cakes.

Cook the waffles

  1. Preheat the waffle iron over hot coals and butter it.

  2. Fill one side of the waffle iron with batter, then close the waffle iron.

  3. Place the waffle iron on the coals.

  4. After a few minutes, turn the waffle iron to cook the other side.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Rich cream
Adds moisture and richness, giving the waffles a tender crumb and fuller flavor.
Eggs
Add structure and binding, helping the batter hold its shape as it cooks.
Yeast
Produces gas that aerates the batter, giving the waffles a light, airy texture.
Flour
Forms the gluten framework that gives the waffles their body and thickness.

The step that matters

Thickening the batter with flour. Flour should be added gradually until the batter is as thick as griddle cake batter. Batter that is too thin spreads and cooks unevenly, while flour added all at once can form lumps that stay in 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes