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Nutty Raisin Griddle Cakes

A griddle cake made with flour, milk, eggs, raisins, pecans, and vanilla.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 9,071 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the batter

  1. Mix and sift all dry ingredients.

  2. Add the beaten egg to the liquid.

  3. Add the liquid mixture to the dry ingredients gradually and stir quickly.

  4. Add the melted shortening, egg whites, raisins, pecans, and vanilla extract.

Cook

  1. Place on griddle and cook about 2 minutes on each side.

  2. Don't turn more than once, it makes them tough.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Flour + raisintop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,071 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together19,175 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + pecanstop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,691 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Raisin + pecanstop 7% of all pairs
    Aroma overlapstrong
    Mentioned together139 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Vanilla + raisintop 7% of all pairs
    Aroma overlapstrong
    Mentioned together782 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the main structure that holds the pancake together as it cooks.
Baking powder
Releases gas when heated, helping the pancakes rise and become light.
Egg whites
Beaten to stiff peaks, they trap air that adds lift and a tender texture.
Milk
Hydrates the flour and creates a batter that sets and browns on the griddle.
Melted shortening
Adds fat that tenderizes the crumb and contributes to a softer texture.

The step that matters

Don't turn the pancakes more than once. Repeated flipping knocks out the air bubbles and overworks the batter, which makes the pancakes tough. Turning once lets them cook through with a lighter crumb.

Flavor stand-ins for the pecans

How well each one fits the dish's main ingredients (flour, milk, egg, vanilla, raisin):

  1. Almondbetter flavor fit
  2. Chestnutabout as good a flavor fit
  3. Cocoaabout as good a flavor fit
  4. Pecansthe original

Fit is the average pairing score against flour, milk, egg, vanilla, raisin. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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