Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Breads with Baking Powder
Ingredients
Directions
Combine the whole wheat flour and all-purpose flour in a bowl.
Add baking powder according to package instructions.
Mix well and proceed to cook as you would griddle cakes.
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.
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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whole wheat flour
- Provides the main structure and a nutty, slightly coarse texture.
- All-purpose flour
- Provides structure and a tender crumb, balancing the whole wheat flour.
- Baking powder
- Releases gas in the batter, helping the pancakes rise and become light.
The step that matters
Mix well. Stir until just combined. Overmixing develops gluten, which can make pancakes tough, while some small lumps are harmless and help keep them tender.
“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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