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Dessert

Persimmon-peanut Griddlecakes

A griddlecake made with persimmon pulp, peanut butter, baking powder, baking soda, flour, egg, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Persimmon-peanut Griddlecakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the batter

  1. In a bowl, combine persimmon pulp, baking powder, peanut butter, baking soda, and egg.

  2. Add milk gradually until the mixture reaches a thin batter consistency.

  3. Stir in the flour until just combined.

Cook and serve

  1. Pour batter onto a hot griddle and cook until golden brown on both sides.

  2. Serve warm.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Persimmon + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together63 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peanut + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Persimmon pulp
Provides moisture and natural sweetness, giving the griddlecakes a soft, tender crumb.
Baking powder
Releases gas when heated, helping the griddlecakes rise and become light.
Baking soda
Reacts with acidic persimmon pulp to add lift and help browning.
Egg
Binds the batter and adds structure as the cakes set.
Flour
Forms the main structure of the griddlecakes as the batter sets.
Peanut butter
Adds fat and richness, contributing a nutty flavor and softer texture.

The step that matters

Cook on a hot griddle until golden on both sides. Enough heat sets the outside quickly so the cakes hold their shape and brown evenly. A cool griddle lets the batter spread and absorb fat, leaving pale, flat, gummy cakes.

Swap the persimmon

How well each one fits the dish's main ingredients (peanut, butter, egg, milk, flour):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Persimmonthe original

Fit is the average pairing score against peanut, butter, egg, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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