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Dessert

Sour Milk Griddle-cakes

Sour milk griddle-cakes are small pancakes made with sour milk, flour, salt, soda, and egg, cooked on a hot griddle.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sour Milk Griddle-cakes

Ingredients

Directions

Make the batter

  1. Mix and sift flour, salt, and soda.

  2. Add sour milk and egg, well beaten.

Cook and serve

  1. Drop by spoonfuls onto a greased hot griddle.

  2. Cook on one side until puffed, full of bubbles, and edges cooked.

  3. Turn and cook other side.

  4. Serve with butter and maple syrup.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sour Milk1 cup (244ml) whole149
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 Fannie Merritt Farmer. 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk 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

Flour
Forms the structure of the batter once mixed with liquid and egg.
Sour milk
Provides the liquid and its acidity reacts with the soda to lighten the pancakes.
Soda
Reacts with the acid in sour milk to produce gas that makes the pancakes rise.
Egg
Adds richness and helps bind the batter so the pancakes hold together.

The step that matters

Cook on one side until puffed, full of bubbles, and edges cooked. Bubbles forming and edges setting show the batter has risen and firmed enough to flip. Turning too early can tear the pancake or leave the centre raw and flat.

“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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