Raised Griddle-cakes

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. Butter + eggtop 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

Eggs

Beaten yolks and whites folded in add lightness and an airy texture to the batter.

Yeast

Ferments the batter during the rise, producing gas that leavens the cakes and adds flavor.

All-purpose flour

Forms the gluten network that gives the batter its structure and body.

Baking soda

Reacts with the batter's acidity to release gas, adding extra rise and tenderness.

Creamed butter

Adds fat that tenderizes the crumb and contributes richness and browning on the griddle.

Warm milk

Hydrates the flour and dissolves the yeast, forming the batter and adding moisture and richness.

The step that matters