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Dessert

Graham Griddle Cakes

A griddle cake made with graham flour, wheat flour, milk, molasses, salt, and yeast, baked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Graham Griddle Cakes

Why it works: Milk and wheat 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 ↓

Graham Griddle Cakes

Ingredients

Directions

Prepare

  1. Combine all ingredients in a bowl the night before.

  2. Let the mixture rise overnight.

Cook and serve

  1. Fry the batter on a hot griddle until golden brown.

  2. Serve immediately.

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.

Photo for illustrative purposes only · 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 their aromas overlap, and how often cooks already put them together.

  1. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

Milk and flour 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

Yeast cake
Ferments the batter overnight, producing gas that makes it rise and turn airy.
Graham flour
Forms the main structure and gives the cakes a coarse, nutty texture.
Wheat flour
Adds gluten for structure and helps the batter hold together while frying.
Molasses
Adds sweetness and depth, and helps the surface brown during frying.
Sweet milk or skim milk
Provides the liquid that hydrates the flours and forms the batter.

The step that matters

Let the mixture rise overnight. The yeast needs enough time to ferment the batter; too short a rise leaves the cakes dense, while the batter must be fully mixed first so the yeast is evenly distributed.

“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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