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Breakfast

Quick Waffles

A waffle batter of flour, milk, eggs, cream of tartar and salt, 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 ↓

Quick Waffles

Ingredients

Directions

Make the batter

  1. Sift the cream of tartar and salt into the flour.

  2. Dissolve the baking soda in a little hot water.

  3. Beat the eggs and add them to the mixture.

  4. Combine the flour mixture last and mix well.

Bake

  1. Bake in a preheated 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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

Flour
Provides the main structure that holds the waffle together as it sets.
Eggs
Add structure and richness, helping the batter bind and set in the iron.
Milk
Adds moisture and loosens the batter so it spreads evenly in the iron.
Cream of tartar
Adds mild acidity that helps control the texture and the leavening reaction.
Butter
Adds fat for tenderness, richness and browning in the finished waffle.

The step that matters

Bake in a preheated waffle iron. Batter poured onto a hot iron sets quickly and browns well, producing a crisp exterior. A cool iron lets the batter soak in and steam, leaving the waffles pale, soft and likely to stick.

“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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