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Graham Pancakes

A simple pancake made with Graham flour, molasses, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and pork are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Graham Pancakes

Ingredients

Directions

Make the batter

  1. Mix Graham flour, baking powder, beaten egg, salt, and molasses in a bowl.

  2. Add milk or a mixture of milk and water gradually until a batter consistency is achieved.

Cook the pancakes

  1. Heat a greased griddle over medium heat.

  2. Pour batter onto the griddle 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. Milk + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Graham flour
Provides the bulk and the coarse, wholesome structure of the pancake.
Egg
Binds the batter and helps set the pancake as it cooks.
Baking powder
Releases gas in the batter so the pancakes rise and stay light.
Milk
Hydrates the flour to form a pourable batter and adds moisture.
Molasses
Adds sweetness and depth, and helps the surface brown.

The step that matters

Add the milk gradually. Graham flour absorbs liquid at its own pace, so adding milk slowly lets you reach a pourable batter without it becoming too thin or too stiff.

“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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