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Dessert

Graham Griddle Cakes

A batter of graham flour, wheat flour, baking powder, sugar or molasses, eggs, butter, milk and salt cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Graham Griddle Cakes

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 ↓

Graham Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Mix graham flour, wheat flour, baking powder, sugar, and salt in a bowl.

  2. Sift the dry ingredients together.

  3. Add enough milk to achieve a batter consistency.

  4. Beat the eggs in a separate bowl, then add them to the batter.

  5. Melt the butter and mix it into the batter.

Cook

  1. Preheat a well-greased griddle or hot plate.

  2. Pour the batter onto the griddle and cook.

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.

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.

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

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + wheattop 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

Eggs
Bind the batter and add richness and structure to the cakes as they set.
Baking powder
Releases gas in the batter, helping the cakes rise and become light.
Butter
Adds fat for tenderness and flavor, and helps the cakes brown on the griddle.
Graham flour
Provides the main flour body and a coarse, nutty texture.
Wheat flour
Builds structure through gluten, giving the cakes body and a softer crumb.

The step that matters

Preheat a well-greased griddle or hot plate. A properly hot, greased surface sets the outside of the batter quickly, so the cakes brown evenly and do not stick or spread too much.

“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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