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Pancakes, Waffles, Fritters

A collection of batter-based pancakes, waffles, and fritters made with milk, flour, eggs, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pancakes, Waffles, Fritters

Ingredients

Directions

Make the batter

  1. Mix 1 cup stale bread crumbs and 1 cup sweet milk.

  2. Let stand 5 minutes.

  3. Add 1 teaspoon salt, 2 well beaten eggs, 2 cups flour, and 2 teaspoons baking powder.

  4. Add milk to the right consistency.

  5. Beat two eggs.

  6. Add 1 pint milk, 1 teaspoon salt, 2 cups flour, and 1 teaspoon baking powder.

Fry the cakes

  1. Add egg whites just before frying in hot lard.

  2. Beat three eggs.

  3. Add ½ cup milk, 3 teaspoons baking powder, salt, and flour to make a batter thicker than griddle cakes.

  4. Drop into hot lard and eat with maple syrup.

  5. Mix one-half can corn, 1 cup milk, 1 egg, 1 cup flour, and 1 teaspoon baking powder.

  6. Season with salt and pepper.

  7. Drop from spoon into hot lard.

  8. Beat 3 eggs.

  9. Sift together 1 quart flour and 3 teaspoons baking powder.

  10. Rub 1 cup butter or lard into flour and eggs.

  11. Use sweet milk enough to make a good batter.

  12. Fill hot well buttered irons full.

Make the toast topping

  1. Heat 3 tablespoons butter in a saucepan.

  2. When it bubbles, add 3 tablespoons flour.

  3. Mix with 1 teaspoon salt.

  4. Stir in gradually 1 cup stewed tomatoes, in which 1 teaspoon of soda has been dissolved.

  5. Add 1 cup scalded milk.

  6. Pour over large slices of nicely browned toast.

Nutrition, whole recipe (rough)

790Calories
28 gProtein
26 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
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 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. 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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 batter's structure as its starch sets during frying or baking.
Eggs
Bind the batter and add richness and structure as they set with heat.
Baking powder
Releases gas in the batter, making the cakes rise and turn light.
Milk
Adds moisture and sets the batter's thickness, so it pours or drops as intended.
Butter or lard
Adds fat that browns the outside and gives a rich, crisp finish.

The step that matters

Add egg whites just before frying. Air trapped in beaten egg whites gives lift, and it escapes if the batter stands. Adding the whites just before frying keeps the cakes 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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