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Huckleberry Griddle Cakes

A griddle cake made with huckleberries, salt, brown sugar, baking powder, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Huckleberry Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Preheat a griddle until hot enough to form a crust immediately upon contact with the batter.

  2. In a bowl, mix huckleberries, salt, brown sugar, baking powder, and eggs until combined.

Cook the cakes

  1. Pour batter onto the hot griddle and cook until a crust forms on the bottom.

  2. Quickly flip the cakes to form a crust on the other side.

  3. Flip once more on each side to complete baking.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Bind the batter and add structure as the cakes set on the griddle.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Brown sugar
Adds sweetness and moisture, and helps the cakes brown on the griddle.
Huckleberries
Provide the main fruit flavour and moisture, and colour the cakes as they cook.

The step that matters

Heat the griddle before the batter goes on. A properly hot surface sets a crust right away, so the cakes hold their shape and do not spread or stick. A cool griddle lets the batter soak in and turn 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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