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Rice Griddle Cakes.

Rice griddle cakes are pancakes made from milk, rice, eggs, butter, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Rice Griddle Cakes.

Ingredients

Directions

Make the batter

  1. Pour milk over rice and add salt.

  2. Mix in the beaten egg yolks until thick and lemon-colored.

  3. Add melted butter and flour, then gently fold in the stiffly beaten egg whites.

Cook

  1. Cook on a griddle like other griddle cakes.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Egg whites
Whipped to stiffness and folded in, they lighten the batter and give the cakes a airy rise.
Egg yolks
Beaten into the batter, they add richness and help bind the cakes.
Flour
Provides the starch that gives the cakes body and structure as they set on the griddle.
Rice
Soaked in milk, it adds tenderness and moisture to the batter.
Melted butter
Adds fat for richness and helps the cakes brown on the griddle.

The step that matters

Fold in the egg whites gently. Stiffly beaten whites trap air that gives the cakes lift. Vigorous stirring deflates the foam, leaving dense, flat griddle cakes.

“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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