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Dessert

Cereal Griddle Cakes

A griddle cake made with eggs, milk, flour, baking powder, salt, and cooked cereal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cereal Griddle Cakes

Ingredients

Directions

  1. Beat the eggs and add the milk.

  2. Sift the salt and baking powder with 1 tablespoon of flour.

  3. Add equal parts of flour and cold cooked cereal to make a thin batter.

  4. Fry on a well-greased griddle.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Bind the batter and add richness and structure to the pancakes.
Milk
Adds moisture and thins the batter to a pourable consistency.
Flour
Provides the starch and gluten network that gives the pancakes their structure.
Baking powder
Releases gas when heated, helping the pancakes rise and become light.
Cooked cereal
Adds body, moisture and a grainy texture to the batter.

The step that matters

Fry on a well-greased griddle.. Too little fat or a cool griddle lets the batter stick and tear when flipped. A properly greased, hot surface sets the outside quickly so the pancake releases cleanly and browns evenly.

“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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