Skip to main content
Dessert

Crushed Wheat Griddle Cakes

A griddle cake made with crushed wheat, flour, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Crushed Wheat Griddle Cakes

Ingredients

Directions

Prepare

  1. Sift together the flour, brown sugar, baking powder, and salt.

  2. Boil the crushed wheat in the water for 1 hour, then let it cool.

Make the batter

  1. Add the beaten egg and dilute with milk, mixing into a batter.

Cook

  1. Bake on a hot griddle until delicately 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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

All-purpose flour
Provides the main structure that holds the griddle cakes together.
Crushed wheat
Softens into the batter and adds body and a hearty, grainy texture.
Baking powder
Releases gas when heated, helping the cakes rise and turn light.
Beaten egg
Binds the batter and adds richness and structure as it sets.
Milk
Thins the batter to a pourable consistency and adds tenderness and browning.
Brown sugar
Adds mild sweetness and helps the surface brown during cooking.

The step that matters

Bake on a hot griddle until delicately brown on both sides. A griddle that is not hot enough lets the cakes absorb fat and spread without setting. Too hot, and the outside browns before the centre cooks through. Either way the texture suffers.

“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

Wheat MuffinsWheat Muffins48 recipesWhole Wheat MuffinsWhole Wheat Muffins12 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes