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Rice Griddle Cakes

Rice griddle cakes made with boiled rice, flour, baking powder, sugar, salt, egg, and milk, served with maple syrup.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Sift together flour, sugar, salt, and baking powder.

  2. Add rice free from lumps, diluted with beaten egg and milk.

  3. Mix into a smooth batter.

Cook and serve

  1. Heat a griddle well and bake the batter until nice and brown, not too thick.

  2. Serve with maple syrup.

Variation

  1. Use one cup of cold, boiled hominy instead of rice.

Nutrition, whole recipe (rough)

582Calories
19 gProtein
6 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
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 Hamilton, Ohio. First Methodist Episcopal church. [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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 main structure of the pancakes as it sets with heat.
Baking powder
Releases gas in the batter, helping the pancakes rise and become light.
Egg
Binds the batter and adds structure and richness as it cooks.
Rice (in the method)
Adds a slightly tender, distinct texture to the batter.
Sugar
Adds sweetness and helps the surface brown during cooking.

The step that matters

Heat the griddle well before baking. A well-heated surface sets the outside of the batter quickly, giving browning and a lighter interior. On a cool griddle the batter spreads thin, absorbs more fat, and turns pale and 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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