Why it works: Flour and corn are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Griddle Cakes
Ingredients
Directions
Make the batter
In a bowl, combine soy-bean flour, corn flour, baking powder, and salt.
In another bowl, whisk together the liquid and eggs.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Cook the cakes
Heat a griddle over medium heat and pour batter to form cakes.
Cook until bubbles form on the surface, then flip and cook until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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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Flour + corntop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + eggtop 26% of all pairsSmell alikemoderateCooked together7,484 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
- Soy-bean flour
- Provides the main structure and body of the batter.
- Corn flour
- Adds structure and a tender, slightly crumbly texture to the cakes.
- Baking powder
- Releases gas when heated, helping the cakes rise and become light.
- Eggs
- Bind the batter and add richness and structure as they set.
- Liquid
- Hydrates the flours so they form a pourable batter.
The step that matters
Cook until bubbles form, then flip. Bubbles appearing on the surface show the batter has set enough to hold its shape. Flipping earlier can tear the cakes, while waiting too long can dry them out. Medium heat helps the centre cook through before the outside over-browns.
“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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