Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Griddle Cakes
Ingredients
Directions
Preheat a very hot griddle.
Mix the sour milk, eggs, and salt to form a batter.
Drop the batter onto the griddle using a tablespoon.
Cook until brown on one side, then quickly turn with a knife.
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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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sour milk or buttermilk
- Its acidity reacts with leavening and gives the cakes a tender, tangy crumb.
- Eggs
- Bind the batter and add structure, helping the cakes hold together when turned.
The step that matters
Turning the cakes. Turn them once the underside is browned and the surface shows bubbles. Turning too early tears the soft batter, and waiting too long can scorch 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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