Name: Raisin Griddle Cakes
Ingredients: 2 cups flour; ½ teaspoon salt; 3-1/2 teaspoons baking powder; 1-1/2 cups milk; 1 beaten egg; 2 tablespoons melted shortening; 2 egg whites, stiffly beaten; 1-teaspoon vanilla extract; ¾ cup raisins

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raisin Griddle Cakes

Timeabout 2 minutes on each side

Ingredients

Directions

Prepare the batter

Mix and then sift all of the dry ingredients.
Add the well-beaten egg to the liquid.
Add the liquid mixture to the dry ingredients very gradually and stir quickly.
Add the melted shortening, egg whites, raisins and vanilla extract.

Cook

Place on griddle and cook about 2 minutes on each side.
Don't turn more than once, it makes them tough.

Nutrition, whole recipe (rough)

858Calories

28 gProtein

26 gFat

124 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Vanilla	1 tsp extract (4ml)	12
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Flour + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Vanilla + raisintop 12% of all pairs

Smell alikemoderate

Cooked together782 recipes

Shared aroma: beta-damascenone (apple, rose).
Flour + vanillatop 12% of all pairs

Smell alikemoderate

Cooked together19,241 recipes

Shared aroma: isobutyraldehyde (malty, green).
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

Flour: Forms the main structure of the batter once it is set by heat.
Baking powder: Releases gas that makes the griddle cakes rise and turn light.
Egg: Adds structure and richness, and the whites add lift when beaten.
Milk: Hydrates the flour and gives the batter its pourable liquid base.
Shortening: Adds fat that tenderises the cakes and helps browning on the griddle.
Raisins: Add pockets of sweetness and chewy texture throughout the cakes.

The step that matters

Stir the liquid into the dry ingredients gradually and quickly. Stirring too much develops gluten in the flour, which makes the cakes tough. Adding the liquid gradually and stirring only until combined keeps the batter light and tender.

“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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Raisin Griddle Cakes