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Dessert

Graham Griddle Cakes

A griddle cake made from Graham flour, Indian meal, water, salt, sugar, and yeast, baked on a greased griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Graham Griddle Cakes

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Graham Griddle Cakes

Ingredients

Directions

Make the batter

  1. Combine Graham flour and Indian meal in a bowl.

  2. Add enough warm water to create a stiff batter.

  3. Stir in salt, sugar, and yeast.

Rise and bake

  1. Cover and let rise overnight in a warm place.

  2. Preheat a greased griddle and bake the batter for breakfast.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Graham flour
Forms the bulk of the batter and gives the cakes their structure and nutty flavor.
Indian meal
Adds coarse texture and body to the batter.
Yeast
Produces gas during the overnight rise, leavening the batter so the cakes puff and turn light.
Sugar
Feeds the yeast and adds a touch of sweetness and browning on the griddle.

The step that matters

Overnight rise in a warm place. Yeast needs warmth and time to ferment the batter. If it is too cold, the rise stalls and the cakes come out dense; if too hot, the yeast can die or the batter can sour.

“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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