Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Country Griddle Cakes
Ingredients
Directions
Make the batter
Make a smooth batter of flour and milk.
Beat the batter until a lightness is evident.
Dissolve the soda in a very little warm water and beat it into the batter.
Griddle and serve
Have the griddle hot and greased all over with butter.
Drop the batter in spoonfuls well apart on the griddle.
When the cakes bubble all over, slip your griddle-spade under each cake and turn quickly.
Bake the other side, and when done send to the table quickly on a hot plate.
Send only one batch at a time.
They should be eaten as quickly as possible from the griddle.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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.
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked 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 structure of the batter once mixed with milk.
- Sour milk
- Supplies the liquid for the batter and reacts with the soda to lighten it.
- Soda
- Reacts with the acid in sour milk to release gas, so the cakes rise and turn light.
The step that matters
Turning the cakes. Turn each cake once bubbles appear across its surface, quickly and before it sets too far. Turning early tears the cake, while turning late over-browns it and makes it dense.
“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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