Skip to main content
Main

Yeast Waffles

A waffle made with yeast, milk, flour, eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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. Scald the milk and let it cool to lukewarm.

  2. Dissolve the yeast in ⅓ cup of lukewarm milk.

  3. Stir the dissolved yeast into the scalded milk.

  4. Add the sifted flour and salt, and mix well.

  5. Cover and let the mixture rise overnight.

Finish and cook

  1. In the morning, add the beaten eggs and melted butter.

  2. Mix until smooth and cook in a waffle iron.

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

Yeast
Ferments the batter overnight, producing gas that gives the waffles a light, airy rise.
Flour
Provides the structure that holds the risen batter together as it cooks.
Eggs
Add structure and richness, helping the waffles set and hold their shape.
Melted butter
Adds fat for tenderness and flavor, and helps the waffles brown in the iron.

The step that matters

Letting the batter rise overnight. The yeast needs enough time to ferment the batter fully. Rising too briefly leaves the waffles dense and flat, since the gas that lightens the batter has not yet built up.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes