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Dessert

Griddlecakes and Waffles

A light batter made of flour, baking powder, salt, butter, egg, and milk, cooked on a greased griddle until puffed and golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Griddlecakes and Waffles

Ingredients

Directions

Prepare

  1. In a bowl, sift together flour, baking powder, and salt.

  2. In another bowl, beat the egg and mix with milk and melted butter.

  3. Combine the wet and dry ingredients until just mixed.

Cook

  1. Drop spoonfuls of the batter onto a hot greased griddle.

  2. Cook until puffed and full of bubbles, then flip and cook 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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Flour
Provides the structure that holds the waffle together as it sets.
Baking powder
Releases gas that makes the batter rise and turn light and airy.
Egg
Binds the batter and adds structure and richness as it sets.
Milk
Hydrates the flour and adds moisture and tenderness to the batter.
Melted butter
Adds fat for flavor and a tender crumb, and helps the surface brown.

The step that matters

Combine the wet and dry ingredients until just mixed. Stirring until only just combined keeps gluten development low, so the waffles stay tender rather than tough and chewy. Lumps are fine.

“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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