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Griddle Cakes

A batter of flour, baking powder, eggs, milk, and salt cooked on a griddle, greased with butter or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Griddle Cakes

Why it works: Milk and butter 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 ↓

Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour, baking powder, and salt.

  2. Separate the eggs.

  3. Beat the yolks and mix with milk.

  4. Combine the wet and dry ingredients until smooth.

  5. Beat the egg whites until stiff peaks form.

  6. Fold the egg whites into the batter.

  7. Let the batter rest overnight if possible.

Cook on the griddle

  1. Heat a griddle.

  2. Grease it with butter or oil.

  3. Pour batter onto the griddle.

  4. Cook until bubbles form.

  5. Flip the cake.

  6. 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.

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. Milk + buttertop 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. Egg + buttertop 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

All-purpose flour
Provides the main structure that holds the cakes together as they cook.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Eggs
Yolks add richness and binding, while whipped whites add lift and airiness.
Milk
Hydrates the flour and gives the batter its liquid base and tender texture.

The step that matters

Fold the egg whites into the batter. Whipped whites hold air that gives the cakes lift. Folding gently keeps that air in, while stirring hard would deflate the batter and make the cakes dense.

“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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