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Berry Griddle Cakes

Berry Griddle Cakes are batter cakes made with berries, flour, milk, eggs, and baking powder, cooked on a griddle.

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 ↓

Berry Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Sift together flour, sugar, salt, and baking powder.

  2. In a separate bowl, beat the eggs and mix in the milk and berries.

  3. Combine the wet ingredients with the dry ingredients to form a batter.

Cook

  1. Preheat the griddle until hot enough to form a crust when the batter touches it.

  2. Pour batter onto the griddle and cook until golden brown on both sides.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Eggs
Bind the batter and add structure and richness to the cakes.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
All-purpose flour
Forms the main structure of the batter as the cakes set.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Berries
Add sweetness, acidity, and color to the cakes.

The step that matters

Preheating the griddle. A griddle that is not hot enough lets the batter spread and soak in rather than setting quickly. Hot enough heat forms a crust on contact, which helps the cakes hold their shape and brown evenly.

“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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