Skip to main content
Main

Graham Griddle Cakes

Thin cakes made from Graham flour, baking powder, salt, and milk, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Graham Griddle Cakes

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, mix Graham flour, baking powder, and salt.

  2. Gradually add milk to create a thin batter.

Cook the cakes

  1. Heat a soapstone griddle and pour the batter to form thin cakes.

  2. Cook until golden brown on both sides.

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

    Shared aroma: isobutyraldehyde (malty, 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, nutty structure of the cakes.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Milk
Hydrates the flour to form a thin batter and adds moisture and tenderness.

The step that matters

Cook until golden brown on both sides. Browning comes from heat reacting with the sugars and proteins in the batter surface. Cooking too hot browns the outside before the centre sets, so the cakes stay doughy inside.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes