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Rice Griddle-cakes

Rice griddle-cakes made from boiled rice, flour, sugar, salt, baking powder, milk, and egg, baked on a griddle.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Illustration of Rice Griddle-cakesIllustration

Why it works: Rice and milk match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 7,354 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the batter

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

  2. Add the cold boiled rice, beaten egg, and milk, mixing until the rice is free from lumps.

  3. Stir the mixture until a smooth batter forms.

Cook and serve

  1. Heat a griddle until well heated.

  2. Pour batter onto the griddle to form large cakes.

  3. Bake until the cakes are nicely browned.

  4. Serve with maple syrup.

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.

The picture is an illustration, not a photo of this recipe · 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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,354 recipes

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

  2. Flour + milktop 8% of all pairs
    Aroma overlaplow
    Mentioned together76,993 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together88,465 recipes

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

  5. Sugar + milktop 9% of all pairs
    Aroma overlaplow
    Mentioned together77,855 recipes

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

Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely 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

Cold boiled rice
Adds body and a tender, slightly chewy texture to the cakes.
Flour
Provides the main structure that holds the cakes together.
Egg
Binds the batter and adds richness and structure as it sets.
Baking powder
Releases gas during cooking so the cakes rise and turn light.
Milk
Moistens the batter and helps it brown on the griddle.

The step that matters

Stir until the batter is smooth and lump-free. Rice and flour clumps stay dry inside the cakes, causing uneven texture. Thorough mixing hydrates the flour evenly so the batter spreads and sets uniformly on the griddle.

“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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