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Dessert

Crisp Oatmeal Cakes

Crisp Oatmeal Cakes are made by mixing oatmeal, butter or oil, and cold milk into a dough, then pan‑frying until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Crisp Oatmeal Cakes

Ingredients

Directions

Make the dough

  1. In a bowl, mix the butter or oil with the oatmeal and cold milk to form a dough.

  2. Sprinkle more oatmeal on a clean surface and turn the dough onto it.

  3. Sprinkle the top of the dough with more oatmeal and gently work it with your fingers.

  4. Roll the dough to about ¼ inch thick and cut into desired shapes.

Cook and serve

  1. Place the cakes on a hot stove and cook until the underside is slightly brown.

  2. Transfer the cakes to a rack in front of the fire to brown the top side.

  3. Once browned, the cakes are ready to serve.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oatmeal
Forms the body of the cakes and gives them their hearty, grainy texture.
Butter or oil
Adds fat that keeps the cakes tender and helps them brown during cooking.
Cold milk
Moistens the oatmeal so the mixture binds into a workable dough.

The step that matters

Cooking the cakes on the hot stove. The cakes must brown on the underside before being turned, so the heat should be hot enough to brown the surface. Too little heat leaves them pale and soft, while too much can scorch the outside before the inside sets.

“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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