Name: Sweet Milk Griddle-cakes
Ingredients: 3 cups flour; 1½ tablespoons baking powder; 1 teaspoon salt; ¼ cup sugar; 2 cups milk; 1 egg; 2 tablespoons melted butter

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 ↓

Sweet Milk Griddle-cakes

Ingredients

Directions

Make the batter

Mix and sift dry ingredients.
Beat egg, add milk, and pour slowly on first mixture.
Beat thoroughly, and add butter.

Cook

Cook same as Sour Milk Griddle-Cakes.
Begin cooking cakes at once; if more baking powder is needed, add it.

Nutrition, whole recipe (rough)

833Calories

27 gProtein

26 gFat

120 gCarbs

What these numbers assume: 6 portions

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

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

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

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 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).

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 that holds the pancake together as it sets.
Baking powder: Releases gas in the batter, making the pancakes rise and become light.
Egg: Adds structure and richness, helping the batter bind and set when cooked.
Milk: Hydrates the flour and provides moisture, giving a tender pancake interior.
Butter: Adds fat, which contributes tenderness and a richer flavor.
Sugar: Adds sweetness and helps the pancake surface brown during cooking.

The step that matters

Begin cooking the cakes at once. Baking powder starts releasing gas as soon as it meets liquid. If the batter stands before cooking, it loses rising power and the pancakes come out flatter and denser.

“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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Sweet Milk Griddle-cakes