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Dessert

Batter Cakes of Unbolted Elour

A batter cake made from flour, Indian meal, yeast, and water, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Batter Cakes of Unbolted Elour

Ingredients

Directions

Make the batter

  1. Mix the unbaked flour and Indian meal together.

  2. Pour in enough warm water to make a batter thicker than for buckwheat cakes.

  3. Add the yeast and salt.

  4. Let the batter rise.

Cook and serve

  1. Bake on a griddle like buckwheat cakes.

  2. Serve hot with butter.

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

Flour
Provides the main structure of the batter, holding the cakes together as they cook.
Indian meal
Adds a coarser texture and a slightly grainy bite to the cakes.
Yeast
Produces gas during the rise, making the batter light and airy.

The step that matters

Let the batter rise. Yeast releases carbon dioxide gas as it ferments, and that gas lifts the batter. If the batter does not rise fully before cooking, the cakes will turn out dense and heavy.

“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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