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Rice Griddle-cakes

Rice griddle-cakes are sweet pancakes made from rice, milk, eggs, flour, baking soda, and cream of tartar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Griddle-cakes

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 ↓

Rice Griddle-cakes

Ingredients

Directions

Prepare

  1. Boil the rice until tender, then let it cool.

  2. In a bowl, mix the sweet milk, egg yolks, and enough flour to create a stiff batter.

  3. Beat the egg whites until frothy and set aside.

  4. Stir the baking soda, cream of tartar, and salt into the batter.

  5. Gently fold in the beaten egg whites.

Cook and serve

  1. Heat a griddle and pour the batter to form cakes.

  2. Cook until golden brown on both sides.

  3. Serve hot, spread with butter, and add preserves or jelly.

  4. Roll up, cut the ends, sprinkle with sugar, and serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 whites
Beaten whites trap air, giving the cakes a light, airy lift.
Baking soda
Reacts with the acid in cream of tartar and milk to produce gas, helping the cakes rise.
Cream of tartar
Acidic component that works with baking soda to leaven the batter and stabilise the whites.
Egg yolks
Add richness and structure to the batter, helping it bind and brown.
Flour
Provides structure so the batter sets into a stiff, cohesive cake.
Rice
Cooked rice adds body and a tender, slightly chewy texture to the batter.

The step that matters

Folding in the egg whites. Beaten whites are full of trapped air. Stirring them vigorously deflates the foam and the cakes come out dense. Fold gently so the batter keeps its lift.

“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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