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Indian Meal Griddle Cakes

A griddle cake made with Indian meal, milk, flour, sugar, eggs, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Indian Meal Griddle Cakes

Ingredients

Directions

Scald the meal

  1. Pour the hot milk over the Indian meal and stir thoroughly.

  2. Let it cook for 5 minutes.

Mix and bake

  1. Sift the flour, salt, baking powder, and sugar together.

  2. Once the meal has cooled, mix in the dry ingredients.

  3. Add the well-beaten eggs.

  4. Bake immediately.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Indian meal
Cornmeal that thickens the batter and gives the cakes a grainy body.
All-purpose flour
Adds gluten-based structure so the cakes hold their shape.
Eggs
Bind the batter and set during baking to give structure.
Baking powder
Releases gas in the wet batter, making the cakes rise.
Sugar
Adds sweetness and helps the cakes brown.

The step that matters

Bake immediately after adding the eggs. Baking powder starts releasing gas as soon as it meets liquid. If the batter waits, the gas escapes before the heat sets the batter, so the cakes come out flatter and denser.

“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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