Skip to main content
Dessert

Sweet Milk Griddle-cakes

A batter of milk, eggs, flour, salt, butter, and baking powder is cooked on a griddle to make sweet milk griddle-cakes.

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

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
Add structure and richness, helping the cakes hold together as they set.
Flour
Provides the main structure, thickening the batter so the cakes hold their shape.
Baking powder
Releases gas when heated, making the cakes rise and turn light and airy.
Milk
Supplies the liquid that hydrates the flour and gives the batter its moisture.
Melted butter
Adds fat for tenderness and flavor in the finished cakes.

The step that matters

Test-bake one cake first. A batter that is too thin spreads and tears, while one that is too thick cooks raw in the middle. A test cake shows whether the consistency is right and the griddle is hot enough to brown the cake evenly before you cook the rest.

“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.

More milk griddle cakes recipes

Sour 12Sweet 4 See all 2 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes