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Greek Cork Griddle Cakes

A griddle cake made with grated corn, eggs, milk or cream, flour, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Greek Cork Griddle Cakes

Ingredients

Directions

Prepare

  1. Grate the corn and place it in a bowl.

  2. Add the eggs, sweet milk (or cream), flour, butter, and salt to the corn. Mix until well combined.

  3. Preheat a griddle over medium heat.

Cook

  1. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Corn
Provides the bulk and sweet flavour of the batter, with starch that helps set the cakes.
Eggs
Bind the batter and help the cakes hold together as they cook.
Flour
Adds starch that thickens the batter and gives the cakes structure.
Sweet milk
Adds moisture and loosens the batter to a pourable consistency.
Butter
Adds richness and helps the cakes brown in the pan.

The step that matters

Cook until golden brown on both sides. Cooking over medium heat lets the centre set before the outside browns. Too hot a griddle scorches the surface while the inside stays wet and doughy, so flip only when the edges set and the underside is golden.

“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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