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Dessert

Sweet Milk Griddle-cakes

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

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

Sweet Milk Griddle-cakes

Ingredients

Directions

Make the batter

  1. Beat the eggs well and stir them into the milk.

  2. Add the salt and baking powder, then mix in enough flour to thicken the batter.

  3. Stir in the melted butter.

Cook

  1. Bake one cake first to check if the batter is thick enough and the griddle is heated properly.

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 + 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 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

Eggs
Bind the batter and add richness and structure to the cakes.
Flour
Provides the structure that thickens the batter and holds the cakes together.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Milk
Hydrates the flour and gives the batter its liquid base and tenderness.
Butter
Adds fat for flavour and a tender crumb.

The step that matters

Test the first cake. A batter that is too thin spreads and sticks, while a griddle that is too cool gives pale, doughy cakes. Cooking one test cake shows whether the batter consistency and heat are right before the rest are made.

“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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