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Oat Meal Geiddle Cakes

A quick oatmeal cake made with oat meal, flour, sugar, baking powder, salt, and cold water, baked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Oat Meal Geiddle Cakes

Ingredients

Directions

Make the batter

  1. Sift the baking powder with the flour.

  2. Add cold water to make a batter the consistency of buckwheat cakes.

  3. Beat the mixture well together.

Cook

  1. Bake immediately on a hot griddle.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Oat meal
Provides the oaty flavour and a tender, slightly rustic texture in the cakes.
Flour
Gives the batter its main structure so the cakes hold together on the griddle.
Baking powder
Releases gas in the batter so the cakes rise and turn light rather than dense.
Sugar
Adds a little sweetness and helps the cakes brown on the griddle.

The step that matters

Bake immediately on a hot griddle. Baking powder starts releasing gas as soon as it meets liquid, so the batter should go onto a hot griddle right after mixing. Waiting lets the gas escape and the cakes come out flatter and denser.

“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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