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Rye Griddle Cakes

A quick griddle cake made with rye, graham, and all-purpose flour, sugar, salt, egg, milk, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rye Griddle Cakes

Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rye Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. In a bowl, combine rye flour, graham flour, all-purpose flour, sugar, and salt.

  2. In another bowl, whisk together the egg and milk.

  3. Add the egg mixture to the dry ingredients and mix well.

  4. Stir in the baking powder until just combined.

Cook the pancakes

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

  2. Pour batter onto the griddle 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.

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. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

Rye flour
Provides the main structure and a dense, hearty texture.
Graham flour
Adds a coarse texture and nutty flavour to the batter.
All-purpose flour
Gives structure and a tender crumb to the pancakes.
Egg
Binds the batter and adds richness and structure.
Milk
Hydrates the flours and makes the batter pourable.
Baking powder
Releases gas that makes the pancakes rise and become light.

The step that matters

Stir in the baking powder until just combined. Baking powder starts releasing gas as soon as it meets liquid, so the batter should be cooked soon after mixing. Overmixing develops gluten and toughens the pancakes, so stop once no dry streaks remain.

“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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