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Sour Milk Griddle Cakes

A griddle cake made with sour milk, flour, baking powder, baking soda, eggs, shortening, vanilla, and salt.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Flour and vanilla are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 19,241 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sour Milk Griddle Cakes

Timeabout 2 minutes on each side

Ingredients

Directions

Make the batter

  1. Mix and sift all of the dry ingredients.

  2. Add the well-beaten egg to the liquid.

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

  4. Add the melted shortening, egg whites, 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.

Nutrition, whole recipe (rough)

647Calories
19 gProtein
18 gFat
96 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Vanilla1 tsp extract (4ml)12
Salt1 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.

  1. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
Provides the structure that holds the griddle cakes together as they cook.
Sour milk
Its acidity reacts with the baking soda to help the cakes rise and gives a tangy flavour.
Baking soda
Reacts with the acid in the sour milk to produce gas that makes the cakes rise.
Baking powder
Adds additional rising power so the cakes become light and airy.
Egg whites
Beaten to stiffness, they trap air that lightens the batter's texture.
Shortening
Adds fat that tenderises the cakes and helps them brown on the griddle.

The step that matters

Turning the cakes only once. Each flip deflates the air bubbles and develops gluten, so turning more than once makes the cakes tough and dense. Letting the first side set before turning keeps them light.

Swap the vanilla

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

  1. Raisinfits better
  2. Vanillathe original
  3. Lemonfits about as well
  4. Blueberryfits less well

Fit is the average pairing score against flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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