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Oat Meal Griddle Cakes

A griddle cake made from oatmeal, flour, eggs, milk, salt, baking powder, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oat Meal Griddle Cakes

Ingredients

Directions

Make the batter

  1. Beat the milk into the oatmeal.

  2. Add the salt, egg yolks, and boiling water. Mix well.

  3. Stir in the flour and beat again.

  4. Add the baking powder and the beaten egg whites. Mix well.

Cook

  1. Bake on a hot griddle.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk 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

Oatmeal
Forms the bulk of the batter and gives the cakes a hearty, tender body.
Flour
Adds structure so the batter holds together while it cooks.
Eggs
Bind the batter and, with the whites beaten in, add lift and a lighter crumb.
Milk
Adds moisture and hydrates the oatmeal so the batter spreads and cooks evenly.
Baking powder
Releases gas during cooking, helping the cakes rise and turn light.

The step that matters

Folding in the beaten egg whites. Beaten whites trap air that gives the cakes lift. If they are overmixed or deflated by vigorous stirring, the batter loses air and the cakes turn out flat and dense.

“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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