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Dessert

Raised Waffles

A batter of milk, wheat flour, eggs, yeast, and butter is mixed, allowed to rise, then 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: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Raised Waffles

Ingredients

Directions

Make the batter

  1. Combine milk and wheat flour in a bowl to make a thick batter.

  2. Add the eggs and beat until light.

  3. Stir in the yeast and butter.

  4. Let the batter rise for several hours.

Cook and serve

  1. Cook the batter in a waffle iron.

  2. Butter and sprinkle with additional toppings as desired.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

Wheat flour
Forms the thick batter structure that holds the waffle together when cooked.
Milk
Provides the liquid that hydrates the flour and gives the batter its pourable body.
Eggs
Add structure and richness, and their beaten air helps lighten the batter.
Yeast
Produces gas during the rise, leavening the batter and adding a yeasty flavor.
Butter
Adds fat for tenderness and flavor, and helps the waffle brown in the iron.

The step that matters

Letting the batter rise fully. Yeast needs time to produce gas and trap it in the batter. If the batter rises too little, the waffles will be dense and heavy instead of light and airy.

“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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