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Dessert

Oatmeal Griddle Cakes

A griddle cake made from oatmeal mush, flour, eggs, butter, sour milk, and baking soda.

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

Why it works: Butter and milk 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 ↓

Oatmeal Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a large bowl, combine oatmeal mush and flour.

  2. Add eggs and softened butter, mixing well.

  3. Stir in sour milk or buttermilk.

  4. Dissolve baking soda in boiling water and add to the mixture.

  5. Mix until smooth.

Cook

  1. Cook on a hot griddle 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. Butter + milktop 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

Oatmeal mush
Adds body and a tender, hearty texture to the batter.
Flour
Provides the main structure that holds the pancakes together.
Eggs
Bind the batter and add structure as they set on the griddle.
Sour milk or buttermilk
Adds moisture and tangy acidity that works with the baking soda.
Baking soda
Reacts with the acid in the sour milk or buttermilk to lift the pancakes.

The step that matters

Dissolve baking soda in boiling water and add to the mixture. Baking soda needs an acid to react and release gas. Mixing it in fully and then cooking promptly keeps the leavening working, so the pancakes rise rather than stay flat.

“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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