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 1 cup of Automatic Flour with 1 cup of cold milk in a bowl.
If desired, add 1 egg to the mixture.
Cook the pancakes
Heat a griddle over high heat.
Pour the batter onto the griddle.
Cook until bubbles form.
Flip and cook until golden brown.
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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Milk + eggtop 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
- Automatic flour
- Provides the starch and structure that set the batter as it cooks.
- Cold milk
- Hydrates the flour to form a pourable batter and adds moisture to the finished pancake.
- Egg
- Adds structure and richness, helping the pancake hold together and brown.
The step that matters
Flip after bubbles form. Bubbles rising through the batter show the top has set enough to hold its shape. Flipping earlier can tear the pancake or leave wet batter that will not cook through.
“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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