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Dessert

Raised Waffles

A batter of milk, butter, yeast, eggs, flour and salt is baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Warm the milk and butter together.

  2. Beat the eggs.

  3. Add the beaten eggs alternately with the flour.

  4. Stir in the yeast and salt.

  5. Let the batter rise.

Cook and serve

  1. Heat the waffle irons.

  2. Butter the waffle irons.

  3. Pour in some batter.

  4. Brown the waffles on both sides.

  5. Serve with or without sugar and cinnamon.

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. Egg + flourtop 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
Add structure and richness to the batter as they set when cooked.
Flour
Forms the main structure of the batter, setting as the waffles cook.
Yeast
Produces gas as it ferments, leavening the batter so it rises and becomes airy.
Butter
Adds fat for flavor and tenderness, and helps the waffles brown and release.
Milk
Provides liquid to hydrate the flour and create a pourable batter.

The step that matters

Let the batter rise. Yeast needs time to ferment and release gas; rising too briefly leaves the waffles dense, while the batter's structure depends on this leavening before cooking.

“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.

More waffles recipes

Rice 92German 18Hominy 16Raised 16Flemish 12Newport 11 See all 105 →

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