Why it works: Buckwheat and flour work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Buckwheat Cakes
Ingredients
Directions
Combine the buckwheat flour, baking powder, and salt.
Add water until the batter is thin.
Beat the mixture well.
Bake the batter on a hot griddle until cooked through.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Buckwheat + flourtop 4% of all pairsSmell alikemoderateCooked together660 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Buckwheat flour
- Forms the main body of the pancake and gives it its earthy, nutty flavour.
- Baking powder
- Releases gas in the batter so the pancakes rise and become light.
The step that matters
Beat the mixture well. Thorough beating mixes the flour, leavening and liquid evenly, so the baking powder works throughout the batter and the pancakes rise uniformly rather than in patches.
“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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