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Entire Wheat Griddle Cakes

A simple batter of whole wheat and white flour cooked on a griddle to make pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Entire Wheat Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Mix the entire wheat flour and white flour in a bowl.

  2. Add water gradually until the batter reaches a pourable consistency.

Cook the pancakes

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

  2. Pour batter onto the griddle to form cakes.

  3. Cook until bubbles form on the surface, then flip and cook 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.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Entire wheat flour
Provides the main structure and a nutty, earthy flavour in the pancakes.
White flour
Lightens the texture and makes the pancakes more tender than whole wheat alone.
Water
Hydrates the flour so the starches and proteins form a pourable batter.

The step that matters

Adding water gradually. Flour absorbs liquid at different rates, so adding water slowly lets you reach a pourable batter without overmixing or creating lumps. Too much water at once makes the batter hard to correct and can yield thin, flat pancakes.

“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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