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Dessert

Huckleberry Griddle-cakes

A batter of eggs, flour, milk, and butter is cooked on a griddle, topped with jelly and huckleberries, then rolled and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Huckleberry Griddle-cakes

Ingredients

Directions

Make the batter

  1. Omit 1 cup of milk.

  2. Add 1 tablespoon of sugar.

  3. Add 1 pint of huckleberries rolled in flour.

  4. In a bowl, beat together 6 eggs and 1 pint of sifted flour until smooth.

  5. Melt 1 ounce of butter.

  6. Add the melted butter to the batter.

  7. Add 1 ounce of sugar and 1 cup of milk to the batter.

  8. Beat until smooth.

Cook and serve

  1. Heat a lightly greased frying pan.

  2. Pour in a tablespoon of batter at a time, tilting the pan to spread evenly.

  3. Fry until light brown.

  4. Spread with jelly.

  5. Roll up.

  6. Dust with powdered sugar.

  7. Serve hot.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Eggs
Bind the batter and give the cakes structure as they set in the pan.
Flour
Forms the batter's framework, giving the cakes body once cooked.
Huckleberries
Add moisture, tartness and fruity flavour to the cakes.
Butter
Adds richness and fat, tenderising the cakes and aiding browning.
Sugar
Adds sweetness and helps the cakes brown in the pan.

The step that matters

Pour and tilt the batter thinly. Pouring one tablespoon at a time and tilting the pan spreads the batter into a thin, even layer. A thick or uneven pour sets unevenly, so the cakes cook slowly in the middle and may not roll up cleanly.

“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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