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Dessert

Rice Griddle Cakes

Rice griddle cakes are thin batter cakes made with milk, rice, and flour, cooked on a griddle until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, rice, salt, baking powder, and sugar.

  2. Add flour gradually until the mixture forms a thin batter.

Cook and serve

  1. Heat a griddle over medium heat and pour batter to form large cakes.

  2. Cook until golden brown on both sides.

  3. Stack the cakes on a plate, butter each layer, and cut into wedges.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour 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

Rice
Adds body and a tender, slightly chewy texture to the cakes.
Baking powder
Releases gas that makes the cakes rise and turn light and airy.
Milk
Provides the liquid that hydrates the flour and forms the batter.
Flour
Provides the structure that holds the cakes together as they cook.
Sugar
Adds sweetness and helps the cakes brown on the griddle.

The step that matters

Cook until golden brown on both sides. Medium heat lets the cakes cook through and brown evenly. Too high a heat browns the outside before the centre sets, leaving the cakes raw inside.

“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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