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Indian Meal Griddle Cakes

A griddle cake made from Indian meal, all-purpose flour, milk, yeast, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Indian Meal Griddle Cakes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. In a large bowl, combine the Indian meal, flour, and salt.

  2. In a separate bowl, mix the milk and yeast until well combined.

  3. Pour the milk mixture into the dry ingredients and stir until smooth.

  4. Let the batter rest for about 30 minutes.

Cook the cakes

  1. Preheat a griddle over medium heat and lightly grease it.

  2. Pour batter onto the griddle to form cakes and cook until golden brown on both sides.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Indian meal
Gives the cakes their coarse, grainy texture and corn flavor.
All-purpose flour
Provides structure so the cakes hold their shape on the griddle.
Milk
Supplies moisture and milk sugars that help the cakes brown well.
Yeast
Produces gas during the rest, so the batter rises and the cakes turn light.

The step that matters

Letting the batter rest. Yeast needs time to produce gas, which makes the batter airy. Skipping or shortening the rest can leave the cakes 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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