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Rice Griddle Cakes

A griddle cake made from cooked rice, milk, flour, eggs, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Make the batter

  1. Mash the rice with part of the lukewarm milk until smooth.

  2. Alternately add the flour and remaining milk.

  3. Add the eggs, salt, and baking powder, and beat thoroughly.

Cook and serve

  1. Bake and serve as you would for griddle cakes.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Cooked rice
Breaks down into the batter, adding body and a soft, tender texture to the pancakes.
Flour
Provides the main structure that holds the pancakes together as they set.
Eggs
Bind the batter and add richness, helping the pancakes set firm.
Baking powder
Releases gas in the wet batter, helping the pancakes rise and become light.
Milk
Hydrates the flour and rice, giving the batter its pourable moisture.

The step that matters

Beat the batter thoroughly after adding the baking powder. Baking powder releases gas once it is wet, so it must be evenly distributed through the batter. Thorough beating spreads it evenly, giving an even rise and preventing dense pockets or streaks in the finished pancakes.

“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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