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Continental Hotel Waffles

A batter-based waffle made with flour, baking powder, salt, sugar, butter, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Continental Hotel Waffles

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the sifted flour, baking powder, salt, and sugar. Stir and sift together thoroughly.

  2. Add the melted butter, beaten eggs, and sweet milk to the dry ingredients. Mix until well combined.

Cook and serve

  1. Preheat and grease the waffle iron.

  2. Pour the batter into the iron and cook until golden brown.

  3. Serve hot.

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. Butter + milktop 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

Eggs
Bind the batter and add structure and richness as the waffles set.
Flour
Provides the structure that holds the waffle as it cooks.
Baking powder
Releases gas during cooking so the waffles rise and become light.
Melted butter
Adds fat for tenderness and helps the waffles brown.
Sweet milk
Hydrates the flour and gives the batter its pourable liquid base.

The step that matters

Pour the batter into the iron and cook until golden brown. A properly preheated, greased iron keeps the batter from sticking and tearing. Cooking until golden brown sets the structure and develops browning flavor, while lifting too early leaves the center soft.

“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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