Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Griddle Cakes
Ingredients
Directions
Make the batter
Mix milk and beaten egg yolks in a bowl.
Sift in the flour, baking powder, and salt, then stir well.
Fold in the stiffly beaten egg whites.
Cook and serve
Drop spoonfuls of the batter onto a well-greased griddle.
Cook until bubbles form on top and the bottom is brown.
Flip to brown the other side.
Serve immediately.
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk 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
- Flour
- Provides the starch and gluten network that gives the cakes their body.
- Baking powder
- Releases gas in the batter, so the cakes rise and turn light.
- Eggs
- Egg whites trap air for lift, while the yolks add richness and help bind the batter.
- Milk
- Supplies the liquid that hydrates the flour and keeps the cakes moist.
The step that matters
Fold in the egg whites gently. Stiffly beaten whites hold the air that makes the cakes light. Vigorous stirring knocks that air out, so the cakes come out flat and dense.
“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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