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Rye Pancakes

Rye pancakes made with sour milk, rye meal, flour, molasses, soda, salt, egg, fried in hot fat.

From an old cookbook · modernised transcription
By Friday club, Yarmouth, Mass. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rye Pancakes

Ingredients

Directions

  1. Drop a little in hot fat and fry till done.

  2. This batter may be used for fruit, corn, clams, etc.

  3. Drop from a spoon into deep fat.

Nutrition, whole recipe (rough)

872Calories
30 gProtein
16 gFat
151 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sour Milk1 cup (244ml) whole149
Rye1 slice (32g)83
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
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.

By Friday club, Yarmouth, Mass. [from old catalog]. 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. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + ryetop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour 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

Rye meal
Gives the pancakes their earthy rye flavor and a dense, hearty structure.
Sour milk
Its acidity reacts with the soda to create gas that lightens the batter.
Egg
Binds the batter and helps set its structure as it cooks.
Molasses
Adds sweetness, dark color, and moisture that helps the pancakes brown.
Baking powder
Releases gas during cooking, helping the pancakes rise and stay light.
Flour
Provides the main structure that holds the batter together when fried.

The step that matters

Frying in hot fat. The fat must be hot enough to set the batter quickly on contact. If the fat is too cool, the batter absorbs oil, turns greasy, and cooks unevenly before it firms up.

“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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