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Waffles Without Yeast or Soda

A simple waffle batter made with milk, butter, flour, eggs, and salt, baked 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 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 ↓

Waffles Without Yeast or Soda

Ingredients

Directions

Make the batter

  1. Scald the milk and melt the butter in it.

  2. Allow the mixture to cool, then mix in the flour and salt.

  3. Beat the egg whites and yolks separately.

  4. Stir the yolks into the batter, then gently fold in the beaten egg whites.

Bake

  1. Bake in a hot waffle iron until golden brown.

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

Eggs
Whipped whites add air and lift, while yolks enrich the batter and help it brown.
Flour
Provides the structure that holds the waffle together as it sets.
Butter
Adds fat for richness, tenderness and golden browning on the iron.
Milk
Supplies liquid that hydrates the flour and helps the waffle brown.

The step that matters

Folding in the beaten egg whites. Whites hold air that makes the waffles light. Stirring them in vigorously knocks that air out, leaving dense waffles, so fold gently until just combined.

“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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