Name: Rice Flour Cakes Like Buckwheat Cakes
Ingredients: ¼ cup wheat flour; ¾ cup superfine rice flour

Why it works: Wheat and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Flour Cakes Like Buckwheat Cakes

Ingredients

¼ cup wheat flour
¾ cup superfine rice flour

Directions

Mix the wheat flour and superfine rice flour together.
Raise the mixture as you would with buckwheat flour.
Bake the mixture like you would buckwheat cakes.

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.

Wheat + ricetop 6% of all pairs

Smell alikestrong

Cooked together423 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + ricetop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour: Provides gluten for structure, giving the cakes a soft, cohesive crumb.
Superfine rice flour: Forms the main body of the batter, giving a light, tender texture with little gluten.

“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.