Why it works: Milk and molasses are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,243 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓
Graham Griddle Cakes
Ingredients
Directions
Make the batter
Combine two quarts of sweet milk or skim milk, two tablespoons of molasses, five teaspoons of salt, one-half of a yeast cake, one and a half quarts of graham flour, and one and a fourth quarts of wheat flour.
Stir all together the night before.
Let rise until morning.
Cook and serve
Fry on a hot iron.
Serve immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| 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.
Photo for illustrative purposes only · Contact us to use it
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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Milk + molassestop 21% of all pairsSmell alikelowCooked together7,243 recipes
Shared aroma: furaneol (caramel, strawberry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Graham flour (in the method)
- Gives a coarser, grainy texture and a nutty flavour to the cakes.
- Wheat flour (in the method)
- Its gluten forms the network that gives the cakes structure and chew.
- Yeast cake (in the method)
- Produces gas during the overnight rise, leavening the batter so it becomes light.
- Sweet milk
- Provides the liquid that hydrates the flours and forms the batter.
- Molasses
- Adds sweetness and depth of flavour, and helps the surface brown on the iron.
The step that matters
Fry on a hot iron. A hot iron sets the outside of the batter quickly and gives even browning. On a cool surface the batter spreads, absorbs fat, and turns pale and gummy instead of cooking through.
“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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