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Wheat Griddle Cakes with Baking Powder

A wheat flour pancake made with baking powder, butter, eggs, milk, and sugar.

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

Prepare 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 pancakes

  1. Heat a griddle over medium heat and pour batter to form cakes.

  2. Cook until bubbles form on the surface, 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

Flour
Forms the structure of the pancakes as the batter sets.
Eggs
Bind the batter and add structure and richness as they set on the griddle.
Baking powder
Releases gas in the batter, making the pancakes rise and turn light.
Butter
Adds fat for tenderness and flavor, and contributes to golden browning.
Sugar
Adds sweetness and helps the surface brown as it cooks.

The step that matters

Cook until bubbles form, then flip. Bubbles appearing on the surface show the batter has set enough to flip. Flipping too early tears the cake, while waiting too long can dry it out and over-brown the bottom.

“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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