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Dessert

Graham Griddle Cakes

A yeast-based cake made with graham flour, milk, butter, eggs, and baked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Graham Griddle Cakes

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 ↓

Graham Griddle Cakes

Ingredients

Directions

Make the batter

  1. Scald the milk and let it cool.

  2. Beat in the graham flour until smooth.

  3. Add the melted butter, salt, and cake yeast; mix well.

  4. Cover and let it stand in a warm place overnight.

Finish and cook

  1. In the morning, add the beaten egg yolks and mix.

  2. Gently fold in the beaten egg whites and let it stand for 15 minutes.

  3. Bake on a hot griddle until golden brown.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Graham flour
Forms the bulk of the batter and gives the cakes their structure and nutty flavor.
Cake yeast
Ferments the batter overnight, producing gas that makes the cakes light and airy.
Egg whites
Folded in whole, they trap air that adds lift and a tender texture.
Egg yolks
Add richness, color, and tenderness to the batter.
Milk
Hydrates the flour and forms the liquid base that the batter depends on.
Melted butter
Adds fat for tenderness and helps the cakes brown on the griddle.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air bubbles that give lift. Stirring vigorously knocks that air out, so the cakes turn out dense and flat instead of light.

“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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