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Dessert

Hoe Cakes

A batter made from light bread dough and milk or cream, baked quickly on a hot surface and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Hoe Cakes

Ingredients

Directions

Make the batter

  1. Take a piece of your light bread dough and mix it with enough cream or milk to make a thin batter.

  2. Let the batter rise until just before breakfast.

Cook and serve

  1. Pour spoonfuls of the batter onto a hot surface and bake quickly.

  2. Serve hot with a bowl of melted butter for dipping.

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

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

What each ingredient does

Light bread dough
Provides yeast-leavened structure and a slightly sour, bready flavor to the batter.
Cream or milk
Thins the dough into a pourable batter and adds moisture and richness.

The step that matters

Pouring the batter onto a hot surface. The batter must be thin and the surface hot so the cakes cook quickly and set on the outside while staying light inside. A cool surface lets them spread and turn tough or doughy.

“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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