Skip to main content
Main

Graham Griddle Cakes

A griddle cake made from graham flour, all-purpose flour, yeast, milk, and eggs, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Graham Griddle Cakes

Why it works: Milk and flour 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 ↓

Graham Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Scald the milk and let it cool.

  2. Add the graham flour, all-purpose flour, and dissolved yeast to the milk. Beat until smooth.

  3. Cover and let the mixture stand in a warm place overnight.

Finish and cook

  1. Beat the eggs separately.

  2. Add the yolks to the batter.

  3. Fold in the beaten whites.

  4. Bake on a hot griddle until golden brown.

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. Milk + flourtop 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).

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

Graham flour
Provides the bulk and the coarse, nutty texture of the batter.
All-purpose flour
Adds gluten-forming structure so the cakes hold together.
Compressed yeast
Ferments the batter overnight, producing gas that makes the cakes rise and turn light.
Eggs
Yolks enrich the batter, and whipped whites add lift and a lighter crumb.
Milk
Supplies the liquid that hydrates the flour and gives moisture and softness.

The step that matters

Folding in the beaten whites. Whites hold air only when beaten to a foam; folding gently keeps that air in the batter, while vigorous stirring would deflate it and reduce the lift the cakes need.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes