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Dessert

Sour Milk Qriddle-cakes

Sour Milk Griddle-Cakes are quick pancakes made with flour, sour milk, baking soda, salt, and egg, cooked on a hot griddle.

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 ↓

Sour Milk Qriddle-cakes

Ingredients

Directions

Make the batter

  1. Mix and sift the flour, salt, and baking soda.

  2. Add the sour milk and the beaten egg, and mix well.

Cook and serve

  1. Drop spoonfuls of the batter onto a greased hot griddle.

  2. Cook until puffed, full of bubbles, and edges are cooked, then turn and cook the other side.

  3. Serve with butter and maple syrup.

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).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked 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

Flour
Provides the structure that holds the cakes together as they cook.
Sour milk
Adds moisture and acidity that reacts with the baking soda to help the cakes rise.
Baking soda
Reacts with the acidity of the sour milk to produce gas, lifting the batter.
Egg
Binds the batter and adds richness and structure.

The step that matters

Cook until puffed and bubbling before turning. Turning too early tears the cakes and leaves them raw inside. Bubbles forming on the surface show the leavening has set the batter and the centre is cooked enough to flip.

“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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