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Dessert

Peanut Flour -corn Meal Griddle Cakes or Waffles

A griddle cake or waffle made with peanut flour, corn meal, milk, corn syrup, baking powder, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Peanut and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 346 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peanut Flour -corn Meal Griddle Cakes or Waffles

Ingredients

Directions

Prepare the batter

  1. In a large bowl, combine peanut flour, salt, corn meal, and baking powder.

  2. In another bowl, whisk together milk, corn syrup, and eggs.

  3. Pour the wet ingredients into the dry ingredients and mix until just combined.

Cook

  1. Preheat a griddle or waffle iron and lightly grease it.

  2. Pour batter onto the griddle or into the waffle iron and cook until golden brown.

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. Peanut + corntop 6% of all pairs
    Smell alikestrong
    Cooked together346 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: hexanal (green, grassy).

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peanut + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Peanut flour
Provides the main body and nutty flavour of the cakes.
Corn meal
Adds coarse texture and a structure-building starch to the batter.
Eggs
Bind the batter and help set the cakes as they cook.
Baking powder
Releases gas during cooking so the cakes rise and turn light.
Corn syrup
Adds sweetness and helps the cakes brown evenly.

The step that matters

Mixing the batter until just combined. Overmixing develops gluten in wheat-based batters and makes cakes tough, but peanut and corn flours contain little gluten, so the main risk is deflating the leavening. Stop mixing once no dry streaks remain so the baking powder's gas is preserved for a light texture.

Swap the peanut

How well each one fits the dish's main ingredients (flour, corn, milk, syrup, egg):

  1. Almondfits better
  2. Chestnutfits about as well
  3. Beansfits about as well
  4. Peanutthe original

Fit is the average pairing score against flour, corn, milk, syrup, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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