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Dessert

Old Dutch Waffles

A batter of milk, flour, eggs, butter, and yeast is baked in a waffle iron and served with butter, sugar, and cinnamon.

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 ↓

Old Dutch Waffles

Ingredients

Directions

Make the batter

  1. Gradually mix the flour and milk in a large bowl.

  2. Add the yeast and mix well.

  3. Beat the eggs separately and then combine with the mixture.

  4. Let the batter rise for 4 to 6 hours.

Bake and serve

  1. Preheat the waffle iron and grease it with melted lard.

  2. Pour the batter into the waffle iron and bake until golden.

  3. Dip the baked waffles in melted butter and hot water.

  4. Serve with sugar and cinnamon for sprinkling.

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. Flour + buttertop 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Forms the batter's structure once it sets in the waffle iron.
Eggs
Add structure and richness, binding the batter together.
Yeast
Produces gas during the long rise, giving the waffles a lighter, airy texture.
Milk
Hydrates the flour and adds moisture and browning from its milk sugars.

The step that matters

Let the batter rise for 4 to 6 hours. Yeast needs time to ferment the batter; a short rise leaves the waffles dense and flat, while the sugars in the milk help the surface brown in the iron.

“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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