Name: Baking Op Buckwheat Cakes
Ingredients: buckwheat flour; leaf lard (for greasing); sugar or syrup (for serving)

Why it works: Buckwheat and flour work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baking Op Buckwheat Cakes

Ingredients

buckwheat flour
leaf lard (for greasing)
sugar or syrup (for serving)

Directions

Ensure the griddle is very clean and heated evenly, but not burning hot.
Lightly grease the griddle with leaf lard.
Drop enough batter onto the griddle to make ordinary-sized cakes.
Cook on one side until done, then turn and cook the other side.
Serve hot with sugar or syrup.

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.

Buckwheat + flourtop 4% of all pairs

Smell alikemoderate

Cooked together660 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Buckwheat + sugartop 26% of all pairs

Smell alikemoderate

Cooked together198 recipes

Shared aroma: 1-penten-3-one (fish, pungent).