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Dessert

Raised Waffles

A batter of milk, flour, yeast, eggs, and butter that rises overnight and is cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Raised Waffles

Ingredients

Directions

Make the batter

  1. Scald the milk in a saucepan.

  2. Add salt and butter to the milk and let it cool until lukewarm.

  3. Dissolve the yeast cake in lukewarm water and add it to the milk mixture along with the flour.

  4. Beat the mixture well and let it rise overnight.

Finish and cook

  1. In the morning, add the beaten egg yolks and fold in the stiffly beaten egg whites.

  2. Cook the batter in a waffle iron as you would for regular waffles.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Flour
Forms the gluten network that gives the batter structure to hold its shape.
Yeast cake
Ferments the batter during the overnight rise, producing gas that leavens the waffles.
Egg whites
Beaten stiff and folded in, they trap air that lightens the texture.
Egg yolks
Add richness, fat and color to the batter.
Milk
Provides moisture and liquid for the batter to hydrate the flour.
Butter
Adds fat for tenderness and flavor.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold trapped air, which is what lightens the waffles. Folding gently keeps that air in; stirring vigorously deflates the batter and yields dense waffles.

“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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