Skip to main content
Breakfast

Sweet Milk Griddle Cakes

A simple eggless pancake made with sweet milk, flour, baking soda, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and flour 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 ↓

Sweet Milk Griddle Cakes

Ingredients

Directions

Make the batter

  1. Dissolve the baking soda in the sweet milk.

  2. In a bowl, mix the flour with the baking powder and salt.

  3. Combine the milk mixture with the flour mixture.

  4. Add enough flour to achieve a batter consistency suitable for griddling.

Cook

  1. Heat a griddle and pour the batter to form cakes.

  2. 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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Sweet milk
Liquid that hydrates the flour and dissolves the baking soda into the batter.
Baking soda
Reacts with the milk to produce gas that helps the pancakes rise and lighten.
Flour
Forms the structure of the batter as it sets on the griddle.
Baking powder
Provides additional lift so the pancakes rise evenly while cooking.

The step that matters

Add enough flour to achieve a batter consistency suitable for griddling. Too thin a batter spreads and cooks flat, while too thick a batter stays dense and may not cook through. Gas released by the leavening agents is trapped best when the batter has the right body.

“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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes