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Dessert

Dutch Wafers

A sweet waffle made with flour, sugar, butter, eggs, cinnamon, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and cinnamon are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 17,341 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dutch Wafers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Beat the butter and sugar together until creamy.

  2. Beat the eggs separately, adding 2 tablespoons of flour between each egg.

  3. Stir in the cinnamon and wine.

Cook and serve

  1. Cook in well-greased waffle irons for about 8 minutes.

  2. Serve dusted with cinnamon and fine sugar.

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. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Cinnamon + winetop 14% of all pairs
    Smell alikelow
    Cooked together2,170 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 structure that holds the waffles together as the batter sets.
Eggs
Add structure and richness, and help the batter set as it cooks.
Butter
Adds fat, which gives the waffles a tender texture and rich flavour.
Sugar
Adds sweetness and helps the waffles brown in the iron.
Wine
Adds liquid to loosen the batter and contributes flavour.
Ground cinnamon
Adds warm aroma and flavour to the batter and the finished waffles.

The step that matters

Cooking in well-greased waffle irons. Grease keeps the batter from sticking to the iron. The batter sets as the eggs and flour cook, so the waffle should be lifted only once it releases easily.

“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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