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Entire Wheat Griddle Cakes

A simple whole wheat griddle cake made with flour, sugar, milk, egg, baking powder, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Entire Wheat Griddle Cakes

Ingredients

Directions

Make the batter

  1. Mix and sift the dry ingredients together.

  2. Beat the egg, add the milk, and pour slowly into the dry mixture; beat thoroughly.

  3. Add the melted butter and mix well.

Cook and serve

  1. Cook on a hot griddle until golden brown.

  2. Serve with butter and maple syrup.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

Entire wheat flour
Provides the main structure and a nutty, hearty texture.
Egg
Binds the batter and adds richness and structure as it sets.
Milk
Hydrates the flour and gives the batter its pourable moisture.
Baking powder
Releases gas when heated, making the cakes rise and turn light.
Sugar
Adds sweetness and helps the cakes brown at the surface.
Melted butter
Adds fat for tenderness and flavor.

The step that matters

Beat the batter thoroughly after adding the milk. Thorough beating fully hydrates the flour and distributes the leavening evenly, so the cakes rise uniformly. Whole wheat flour absorbs liquid well, so the batter needs proper mixing to reach an even, pourable consistency.

“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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