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Barley Flour Waffles

A waffle made with barley flour, milk, eggs, fat, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Barley and flour work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 582 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Barley Flour Waffles

Ingredients

Directions

Prepare the batter

  1. Sift the barley flour, baking powder, and salt together.

  2. In a separate bowl, beat the egg yolks and mix in the milk and melted fat.

  3. Slowly add the dry ingredients to the wet mixture.

  4. In another bowl, beat the egg whites until stiff and fold them into the batter.

  5. Beat the mixture thoroughly for 1 minute.

Cook

  1. Cook the batter on a hot, well-greased 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. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Barley flour
Provides the main structure of the waffle, though it lacks gluten, so the batter is delicate.
Eggs
Yolks add richness and the whipped whites lighten the batter and help it rise.
Baking powder
Releases gas in the batter, causing the waffles to rise and become light.
Melted fat
Adds richness and tenderness and helps the waffles brown and release from the iron.
Milk
Hydrates the flour and gives the batter its pourable liquid base.

The step that matters

Folding in the beaten egg whites. Whites beaten until stiff hold air that lifts the batter. Overmixing after folding deflates them, leaving dense, flat waffles.

“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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