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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
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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. In a bowl, combine the cream, eggs, yeast, and salt.

  2. Add flour gradually 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, close it, and place it on the coals.

  3. 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

Eggs
Add structure and richness to the batter as they set when cooked.
Heavy cream
Adds fat and moisture, giving the waffles a tender, rich crumb.
Yeast
Ferments the batter, producing gas that leavens the waffles and gives a slightly tangy flavor.
Flour
Provides the main structure as its proteins set during cooking.

The step that matters

Turning the waffle iron. Turning the iron after a few minutes lets both sides cook evenly; the batter needs time to set before turning, or it may tear or stay raw in the center.

“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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