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 ↓
Griddle Cakes
Ingredients
Directions
Make the batter
In a bowl, mix the flour, salt, and baking soda together.
Separate the egg; add the yolk to the flour mixture and gradually stir in the buttermilk.
Beat the egg white until stiff and fold it into the batter.
If using sour milk, add melted butter to the batter.
Cook
Preheat a griddle until hot and grease it with a piece of fat pork.
Pour batter onto the griddle and cook until golden brown on both sides.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttermilktop 8% of all pairsSmell alikemoderateCooked together3,721 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + porktop 12% of all pairsSmell alikemoderateCooked together4,386 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Butter + porktop 13% of all pairsSmell alikemoderateCooked together13,933 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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
- Egg
- The beaten white adds air and lightness, while the yolk enriches the batter.
- Baking soda
- Reacts with the acid in buttermilk or sour milk to produce gas that makes the cakes rise.
- Buttermilk
- Its acidity activates the baking soda and adds tenderness and tang.
- All-purpose flour
- Provides the structure that holds the cakes together as they cook.
The step that matters
Folding in the beaten egg white. Stiffly beaten whites trap air that expands in the heat; deflating them by stirring vigorously loses this lift and leaves 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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