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Yeast-raised Griddle Cakes

A yeast‑raised batter of flour, sugar, eggs, butter, milk, and optional baking soda, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Yeast-raised Griddle Cakes

Ingredients

Directions

Set the sponge

  1. In the evening or early morning, set a sponge with yeast.

Mix the batter

  1. In a bowl, combine the flour and sugar.

  2. Add the eggs and melted butter to the flour mixture.

  3. Thin the mixture with milk until it reaches a soft batter consistency.

Rise and bake

  1. Allow the batter to rise again.

  2. Bake on a griddle like other griddle cakes.

  3. Keep the batter cool to prevent souring.

  4. Stir in baking soda if desired.

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 that give the cakes their structure.
Eggs
Add structure and richness, helping the batter hold together while it cooks.
Sugar
Adds sweetness and helps the surface brown on the griddle.
Melted butter
Adds fat for a tender crumb and richer flavour.

The step that matters

Keep the batter cool to prevent souring. Yeast fermentation and wild microbes work faster when warm, producing sour acids that can overpower the flavour. Keeping the batter cool slows this, so the cakes taste fresh and mild rather than sour.

“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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