Skip to main content
Main

Oat Meal Griddle Cakes

A simple batter of oatmeal, flour, sugar, baking powder, salt, and cold water baked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Oat Meal Griddle Cakes

Ingredients

Directions

Prepare the dry mix

  1. Sift the baking powder with the flour.

  2. Combine oatmeal, flour mixture, sugar, and salt in a bowl.

Make and cook the batter

  1. Add cold water gradually to create a batter similar to buckwheat cakes.

  2. Beat the mixture well and bake immediately on a hot griddle.

Recipe from a historical cookbook (Internet Archive).

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.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oatmeal (in the method)
Gives the cakes their hearty body and a slightly grainy texture.
Flour
Provides the gluten-based structure that holds the batter together.
Baking powder
Releases gas once wet, lifting the batter so the cakes rise.
Sugar
Adds mild sweetness and helps the surface brown on the griddle.

The step that matters

Bake immediately after beating. Baking powder starts releasing gas as soon as it meets liquid and heat. Waiting after mixing lets that lift escape, so the cakes come out flatter and denser. Getting the batter onto the hot griddle right away keeps the rise.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes