Skip to main content
Main

Hominy Griddle-Cakes, with Maple Syrup

A griddle cake made from hominy, flour, baking powder, and salt, served warm with maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and maple syrup are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,034 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Hominy Griddle-Cakes, with Maple Syrup

Ingredients

Directions

Make the batter

  1. In a pot, combine hominy and water; cook until soft.

  2. Mash the hominy and let it cool slightly.

  3. Mix in flour, baking powder, and salt until smooth.

Cook and serve

  1. Heat a griddle over medium heat and grease lightly.

  2. Pour batter onto the griddle, forming cakes.

  3. Cook until golden brown on both sides.

  4. Serve warm 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. Flour + maple syruptop 24% of all pairs
    Smell alikelow
    Cooked together1,034 recipes

    Shared aroma: eugenol (clove, spicy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hominy
Provides the main body and corn flavour of the cakes once cooked and mashed.
Flour
Adds structure so the mashed batter holds its shape on the griddle.
Baking powder
Releases gas during cooking, helping the cakes rise and turn light.

The step that matters

Cook until golden brown on both sides. Browning comes from the Maillard reaction and caramelisation at the surface. Too little heat leaves the cakes pale and doughy, while too much burns the outside before the centre sets through.

“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.

You might also like

Maple SauceMaple Sauce9 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes