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Griddle Cakes Without Eggs

Eggless griddle cakes made with graham flour, all-purpose flour, buttermilk, salt, baking soda, and soaked bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Griddle Cakes Without Eggs

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the graham flour, all-purpose flour, buttermilk, salt, and baking soda.

  2. Add the soaked bread crumbs and mix well.

  3. If the batter is too thick, add water to thin it to your desired consistency.

Cook the cakes

  1. Heat a griddle over medium heat and pour batter to form cakes.

  2. Cook until bubbles form on the surface, then flip 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. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Buttermilk + breadtop 32% of all pairs
    Smell alikelow
    Cooked together69 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Flour and bread barely smell alike, yet cooks put them together in 10,383 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

Buttermilk
Its acidity reacts with the baking soda to lift the batter and adds a slight tang.
Baking soda
Reacts with the acidic buttermilk to produce gas that makes the cakes rise and turn tender.
Graham flour
Provides the coarse, nutty body and texture that defines the cakes.
All-purpose flour
Adds gluten-forming structure so the cakes hold together when flipped.
Bread crumbs
Soaked until soft, they add moisture and help bind the batter in place of eggs.

The step that matters

Cook until bubbles form, then flip. Bubbles on the surface show the batter has set enough to be turned. Flipping earlier can tear the cake, while waiting too long can leave the centre dry and the browning uneven.

“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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