Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Oatmeal Griddle Cakes
Ingredients
Directions
Make the batter
In a bowl, beat the milk into the cold boiled oatmeal.
Add the salt and egg yolks, then mix well.
Pour in the boiling water and stir until combined.
Sift in the baking powder and gently fold in the stiffly whisked egg whites.
Cook
Bake on a hot griddle until golden brown on both sides.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg whites
- Whisked stiff and folded in, they trap air and give the cakes a light, airy lift.
- Baking powder
- Releases gas when heated, helping the cakes rise and become lighter.
- Oatmeal
- Forms the bulk of the batter, giving the cakes their body and a soft, hearty texture.
- Egg yolks
- Add richness and help bind the batter together.
- Milk
- Adds moisture and softens the oatmeal into a pourable batter.
The step that matters
Folding in the egg whites. Stiffly whisked egg whites hold air that gives lift. Folding gently keeps that air in; stirring vigorously would deflate the foam and leave the cakes dense.
“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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