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Wheat Griddle Cakes with Baking Powder

A batter of wheat flour, sugar, baking powder, butter, eggs, and milk cooked on a griddle to make cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Wheat Griddle Cakes with Baking Powder

Ingredients

Directions

Make the batter

  1. In a large bowl, combine flour, sugar, baking powder, and salt.

  2. In another bowl, beat the eggs and mix in the melted butter.

  3. Add the egg mixture to the dry ingredients.

  4. Gradually add milk until the batter reaches a pourable consistency.

Cook the cakes

  1. Heat a griddle over medium heat and lightly grease it.

  2. Pour batter onto the griddle to form cakes and cook until bubbles form, then flip and cook until golden brown.

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

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

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

All-purpose flour
Provides the starch and gluten structure that holds the cakes together.
Eggs
Add structure and richness, binding the batter as they set on the griddle.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Melted butter
Adds fat for tenderness and flavor, and helps browning on the griddle.
Sugar
Adds sweetness and helps the cakes brown richly on the surface.
Milk
Hydrates the flour and sets the batter's pourable consistency.

The step that matters

Gradually add milk until the batter reaches a pourable consistency. Adding milk slowly lets you control thickness, since flour absorbs liquid unevenly. Too thick a batter gives dense cakes, and too thin a batter spreads and cooks flat.

“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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