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Buckwheat Grtodle Cakes

Buckwheat griddle cakes are made from buckwheat and all-purpose flour, eggs, milk, and baking powder, then cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Buckwheat and flour work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Buckwheat Grtodle Cakes

Ingredients

Directions

Make the batter

  1. Sift together the buckwheat flour, all-purpose flour, baking powder, brown sugar, and salt.

  2. Add the beaten eggs and milk, mixing until you have a smooth batter.

Cook and serve

  1. Preheat a well-greased griddle over medium-high heat.

  2. Pour batter onto the griddle in saucer-sized cakes.

  3. Cook until browned on both sides.

  4. Serve hot with maple syrup or molasses.

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. Buckwheat + flourtop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Buckwheat + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together328 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 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 milk 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

Buckwheat flour
Gives the pancakes their earthy, nutty flavour and a denser, more tender crumb.
Baking powder
Releases gas in the batter, lifting the cakes so they rise and stay light.
Eggs
Bind the batter and add structure as the proteins set during cooking.
Milk
Hydrates the flours into a pourable batter and adds moisture to the cakes.

The step that matters

Cook until browned on both sides. Heat must be steady and the griddle well greased. Browning comes from Maillard reactions at the surface, which give flavour, while the interior needs time to set so the cakes do not stay gummy or tear when flipped.

Swap the buckwheat

How well each one fits the dish's main ingredients (flour, sugar, egg, milk):

  1. Cinnamonfits better
  2. Buckwheatthe original
  3. Nutmegfits about as well
  4. Jalapenofits less well

Fit is the average pairing score against flour, sugar, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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