Name: Wheat Drop Cakes
Ingredients: 14 teaspoonful salt 1 tablespoonful melted butter mix the dr3' ingredients; 1 tablespoonful melted butter mix the dr3' ingredients; 1 teaspoonful baking a little salt powder bake in a hot oven; 3 cupfuls of milk 3 cupfuls flour 3 eggs a little salt -tofe' bake one-half hour; 3 cupfuls flour 3 eggs a little salt -tofe' bake one-half hour; 1 cupful of flour a little salt bake about 20 minutes in hot irons; 2 cupfuls flour 2 tablespoonfuls sugar 3 teaspooonfuls baking 1 egg powder v; 2 tablespoonfuls sugar 3 teaspooonfuls baking 1 egg powder v2 cupful milk; 3 teaspooonfuls baking 1 egg powder v2 cupful milk 14 teaspoonful salt 1 tab; 1 egg powder v2 cupful milk 14 teaspoonful salt 1 tablespoonful melted but; 1 pint sweet milk 1 pint ol flour 1 egg 1 teaspoonful baking a little salt p; 1 pint ol flour 1 egg 1 teaspoonful baking a little salt powder bake; 1 egg 1 teaspoonful baking a little salt powder bake in a hot oven; 3 cupfuls of milk 3 cupfuls flour 3 eggs a little salt -tofe' bake one-hal; 3 eggs a little salt -tofe' bake one-half hour; 1 cupful flour 1 cupful new milk 1 egg a piece of butter the size a little s; 1 cupful new milk 1 egg a piece of butter the size a little salt of an egg; 1 egg a piece of butter the size a little salt of an egg- bake in gem irons; 1 egg; 1 cupful of sweet milk 1 cupful of flour a little salt bake about 20 minutes i

Why it works: Butter and milk 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 ↓

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 main structure of the batter as its starch sets during cooking.
Eggs: Bind the batter and add structure and richness as they set.
Milk: Hydrates the flour and gives the batter its loose, pourable texture.
Butter: Adds richness and flavor to the batter.
Baking powder: Releases gas in the batter, helping it rise and turn light.

The step that matters

Drop the batter into hot fat. The fat must be hot enough to seal the outside of each spoonful quickly, so the drop cakes hold their shape and do not absorb excess fat or turn greasy.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

Wheat Drop Cakes

Wheat Drop Cakes

Ingredients

Directions

Make the batter

Fry and drain

Bake

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

The step that matters

You might also like