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Rice Griddle Cakes

Rice griddle cakes are pancakes made with boiled rice, flour, egg, milk, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Prepare the batter

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

  2. In a separate bowl, mix the cold rice (free from lumps) with the beaten egg and milk.

  3. Combine the wet and dry ingredients to form a smooth batter.

Cook and serve

  1. Preheat a griddle until hot and pour the batter to form cakes.

  2. Cook until golden brown on both sides.

  3. Serve with maple syrup.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Cold boiled rice
Adds body and a tender, slightly chewy texture to the batter.
All-purpose flour
Provides the main structure that holds the cakes together.
Egg
Binds the batter and helps give the cakes structure as they set.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Milk
Hydrates the flour and rice to form a pourable batter with moisture.

The step that matters

Cook until golden brown on both sides. Cooking over a properly preheated griddle lets the surface set quickly and brown evenly. Too cool a surface makes the cakes soak up fat and stay pale and gummy, while too hot a surface browns the outside before the centre sets.

“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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