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Rye Griddle Cakes

A griddle cake made with Indian meal, rye flour, molasses, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Make the batter

  1. Scald the Indian meal with hot milk.

  2. Stir in the rye flour and molasses.

  3. Add the beaten eggs and mix well.

Cook

  1. Fry the batter on a hot griddle until golden brown.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Indian meal
Scalded with hot milk, it softens and thickens the batter for a tender, porridge-like texture.
Rye flour
Provides the main structure and a distinctive earthy flavour in the cakes.
Eggs
Bind the batter and help set the cakes as they cook.
Molasses
Adds sweetness, depth of flavour and some colour to the batter.

The step that matters

Frying on a hot griddle. A hot griddle browns the surface through the Maillard reaction while the centre cooks. If the heat is too low, the cakes turn pale, stay wet inside and may spread or stick.

“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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