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Oatmeal Griddle Cakes

A batter of oatmeal, flour, milk, eggs, and baking powder cooked on a greased griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Oatmeal Griddle Cakes

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 ↓

Oatmeal Griddle Cakes

Ingredients

Directions

Make the batter

  1. Beat the milk into the oatmeal.

  2. Add the salt, egg yolks, and boiling water. Mix well.

  3. Sift the flour with the baking powder.

  4. Add the sifted flour and baking powder to the mixture. Beat the mixture again.

  5. Fold in the egg whites beaten to stiff peaks.

Cook

  1. Grease a hot griddle with fat.

  2. Pour batter onto the griddle to cook.

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.

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.

  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

Oatmeal
Provides the bulk and body of the batter, giving the cakes a hearty, tender texture.
Flour
Adds structure so the batter holds together when cooked.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Eggs
Bind the batter, and the whipped whites add lift and airiness.
Milk
Adds moisture and softens the batter for a tender crumb.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when whipped to stiff peaks. Stirring them in vigorously knocks out that air, so the cakes come out flatter and denser. Fold gently so the batter stays light.

“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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