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Corn Pancakes

Corn Pancakes are griddle cakes made from grated corn, eggs, milk, bread crumbs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Corn Pancakes

Ingredients

Directions

Prepare the corn

  1. Strip the husks from the corn and grate the kernels on a coarse grater.

  2. Scrape any remaining pulp from the cob.

Make the batter

  1. In a bowl, beat the eggs and add them to the corn.

  2. Pour in the sweet milk and add the salt.

  3. Mix in the bread crumbs and enough flour to achieve a griddle cake batter consistency.

Fry

  1. Fry the mixture on a hot, well-buttered griddle.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Corn
Provides the main body, sweetness and flavor of the pancakes.
Eggs
Bind the batter and help the pancakes set while cooking.
Sweet milk
Adds moisture and loosens the batter to a pourable consistency.
Bread crumbs
Absorb liquid and add body so the batter holds together.
Flour
Thickens the batter to griddle cake consistency so it holds its shape.

The step that matters

Frying on a hot, well-buttered griddle. If the griddle is not hot enough, the batter spreads and steams instead of setting, and it sticks. Adequate heat and butter quickly set the surface so the pancakes release and brown.

“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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