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Rye Griddle Cakes

A simple griddle cake made with rye, graham, and all-purpose flour, baking powder, sugar, salt, egg, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rye Griddle Cakes

Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rye Griddle Cakes

Ingredients

Directions

Make the batter

  1. Sift together the rye flour, graham flour, all-purpose flour, sugar, salt, and baking powder.

  2. Add the beaten egg and milk, and mix into a smooth batter.

Cook the cakes

  1. Preheat a griddle over medium‑high heat and pour batter to form cakes.

  2. Cook until deep brown on both sides.

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.

Photo for illustrative purposes only · Contact us to use it

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. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Rye flour
Provides the main flour body and a distinctive earthy flavor in the batter.
Graham flour
Adds coarse bran texture and a nutty, slightly sweet flavor to the cakes.
All-purpose flour
Supplies gluten-forming structure so the cakes hold together when cooked.
Baking powder
Releases gas during cooking so the cakes rise and turn light.
Egg
Binds the batter and adds richness and structure as it sets.
Milk
Hydrates the flours into a pourable batter and adds moisture and browning from its milk sugars.

The step that matters

Cook until deep brown on both sides. Browning comes from Maillard reactions and caramelization on the griddle surface, which add flavor. Flipping too early leaves cakes pale and doughy, while cooking too long on high heat can burn 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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