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Queen’s Griddle Cakes

Griddle cakes made with bread crumbs soaked in milk, flour, eggs, butter, and Rumford Yeast Powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Queen’s Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Soak the bread crumbs in milk until soft.

  2. In a bowl, beat the yolks of the eggs until light, then carefully stir them into the soaked bread crumbs.

  3. Add the flour, salt, sugar, nutmeg, lemon peel, and melted butter, then beat briskly for a few minutes.

Finish and bake

  1. Add the Rumford Yeast Powder and the beaten egg whites, then mix gently.

  2. 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.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Eggs
Yolks enrich and bind the batter, while whipped whites lighten it for a tender crumb.
Bread crumbs
Soaked in milk, they add body and moisture to the batter.
Flour
Provides the main structure that holds the cakes together as they cook.
Rumford yeast powder
A leavening agent that releases gas, helping the cakes rise and turn light.
Milk
Hydrates the bread crumbs and gives the batter its liquid base.

The step that matters

Mix gently after adding the egg whites. Beaten egg whites hold air that gives the cakes lift. Vigorous stirring at this point knocks that air out, leaving the griddle cakes dense instead of light.

Swap the lemon

How well each one fits the dish's main ingredients (bread, milk, egg, flour, sugar, nutmeg, butter):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against bread, milk, egg, flour, sugar, nutmeg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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