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Rice Griddle Cakes

Rice Griddle Cakes are thin batter cakes made with milk, cooked rice, and flour, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Make the batter

  1. Combine milk, well-cooked rice, salt, baking powder, egg, and sugar in a bowl.

  2. Add flour gradually until the mixture reaches a thin batter consistency.

Cook and serve

  1. Heat a griddle over medium heat.

  2. Pour batter onto the griddle to form large cakes.

  3. Cook until golden brown on both sides.

  4. Stack the cakes on a plate, butter each layer, and serve.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Well-cooked rice
Gives the pancakes a tender, soft body and a slightly chewy texture.
Egg
Adds structure and binds the batter so the cakes hold together.
Baking powder
Releases gas in the batter, helping the cakes rise and become light.
Milk
Provides liquid that hydrates the flour and gives a thin, pourable batter.
Sugar
Adds sweetness and helps the surface brown during cooking.
Flour
Provides starch and gluten that set the batter into cakes as they cook.

The step that matters

Cook until golden brown on both sides. Cooking over medium heat lets the centre set before the outside browns. Too hot a griddle browns the surface while the inside stays raw and gummy.

“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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