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Wheat Griddle-cakes

A batter of flour, salt, baking powder, milk, butter, and eggs baked on a hot griddle.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Milk and butter 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 ↓

Wheat Griddle-cakes

Ingredients

Directions

  1. Sift together three cups of flour, one teaspoonful of salt, and three teaspoonfuls of baking powder.

  2. Beat three eggs and add to three cupfuls of sweet milk, also a tablespoonful of melted butter.

  3. Mix all into a smooth batter, as thick as will run in a stream from the lips of a pitcher.

  4. Bake on a well-greased, hot griddle until a nice light brown.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
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 F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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 once it is set by heat.
Eggs
Add structure and richness, helping the cakes hold together while they cook.
Baking powder
Releases gas when heated, making the cakes rise and turn light.
Sweet milk
Hydrates the flour and sets the batter's thickness and moisture.
Melted butter
Adds fat for tenderness and helps the cakes brown on the griddle.

The step that matters

Bake on a well-greased, hot griddle. A hot, greased surface sets the outside quickly so the cake releases cleanly and browns evenly. If the griddle is too cool, the batter spreads and absorbs grease, and the cakes turn pale and heavy.

“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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