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Wheat Griddle Cakes

A batter of flour, baking powder, butter, and milk cooked on a griddle to make cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Wheat Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the flour and baking powder.

  2. Add the softened butter and mix until crumbly.

  3. Gradually add milk until a smooth batter forms.

Cook

  1. Heat a griddle over medium heat and lightly grease it.

  2. Pour batter onto the griddle to form cakes and cook until bubbles form, then flip and cook until golden.

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).

  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).

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

All-purpose flour
Provides the main structure that holds the cakes together as they set.
Baking powder
Releases gas in the batter, helping the cakes rise and become light.
Butter
Adds fat that tenderises the crumb and contributes richness to the cakes.
Milk
Hydrates the flour to form a pourable batter and adds moisture.

The step that matters

Flip when bubbles form. Bubbles appearing on the surface show the bottom has set enough to hold its shape. Flipping earlier can tear the cake, while waiting too long can overbrown the bottom.

“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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