Skip to main content
Main

Indian Flappers

A batter of sifted Indian meal, wheat flour, milk, eggs, and salt, cooked on a hot griddle into pancakes.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 4 ingredients
Jump to recipe ↓

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Indian Flappers

Ingredients

Directions

Prepare the batter

  1. Prepare a pint of sifted Indian meal mixed with a handful of wheat flour and a small teaspoonful of salt.

  2. Beat four eggs very lightly.

  3. Stir the eggs into a quart of milk, then add the meal mixture.

Cook and serve

  1. Cook the batter on a hot griddle, ladling a large amount for each cake, making them all the same size.

  2. Serve hot, buttered, and cut in half.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Eliza Leslie. 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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. 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

Indian meal
Forms the main body of the cakes, giving them their structure and corn flavour.
Wheat flour
Adds extra starch to help the batter hold together when cooked.
Eggs
Bind the batter and help set the cakes as they cook.
Milk
Supplies the liquid that hydrates the meal and gives the batter a tender texture.

The step that matters

Cook the batter on a hot griddle. A hot griddle sets the outside of each cake quickly so it holds its shape and browns. Ladling equal amounts keeps the cakes the same size so they cook evenly.

“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.

You might also like

Wheat GruelWheat Gruel6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes