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Dessert

Raised Griddle-cakes

A leavened griddle cake made with flour, milk, yeast, eggs, butter, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Raised Griddle-cakes

Ingredients

Directions

Prepare the batter

  1. Mix flour and salt in a bowl.

  2. In the center, add creamed butter, yeast, and warm milk. Stir to combine.

  3. Cover and let rise overnight or for several hours.

Finish and cook

  1. When ready to bake, beat the yolks of the eggs and then the whites separately.

  2. Fold the beaten yolks and whites into the batter.

  3. Dissolve baking soda in a little hot water and mix it into the batter just before cooking.

  4. Preheat the griddle and pour batter to cook 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. 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

All-purpose flour
Provides the structure that holds the batter together as it cooks.
Yeast
Produces gas during the long rise, making the batter light and airy.
Eggs
Separated and beaten eggs add lift and a tender, airy crumb.
Baking soda
Reacts for extra rising and helps the cakes brown as they cook.
Milk
Adds moisture and hydrates the flour to form the batter.
Creamed butter
Adds fat for richness and a softer, more tender texture.

The step that matters

Mix in the baking soda just before cooking. Baking soda starts reacting as soon as it is wet and in contact with acid, so its lift fades if the batter waits. Adding it right before cooking keeps the cakes 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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