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Yeast Waffles

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Yeast Waffles

Ingredients

Directions

Make the batter

  1. Mix the flour and warm milk in a bowl.

  2. Add the yeast, salt, beaten eggs, and melted butter.

  3. Let the mixture rise until light.

Finish the batter

  1. Combine baking powder and butter with the flour.

  2. Beat the yolks of the eggs and mix with the milk, then add to the flour mixture.

  3. Fold in the beaten egg whites until combined.

Cook

  1. Cook in a 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 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 main structure that holds the waffle together as it sets.
Yeast
Ferments the batter so it rises and becomes light and airy.
Eggs
Add structure and richness, and the whites add lift when folded in.
Milk
Adds moisture and helps hydrate the flour into a pourable batter.
Butter
Adds fat for tenderness and flavor, and helps browning in the iron.
Baking powder
Releases gas during cooking to give the waffles additional rise.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air trapped in the whites. Stirring hard would deflate them, leaving the waffles denser and less light.

“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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