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Three-Egg Griddle Cakes

A batter of milk, flour, salt, baking powder, and eggs cooked on a hot griddle to make golden brown cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Three-Egg Griddle Cakes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Mix milk, flour, salt, and Royal Baking Powder together.

  2. Beat the egg whites and yolks separately, then add them to the mixture.

  3. Cook on a hot griddle until golden brown on both sides.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Add structure and richness, and the separately beaten whites add lift and a light texture.
Flour
Forms the main structure of the batter once it sets on the griddle.
Royal baking powder
Releases gas during cooking, lifting the batter so the cakes rise and stay tender.
Milk
Hydrates the flour and gives the batter its liquid body and moisture.

The step that matters

Beating the egg whites and yolks separately. Whipped egg whites trap air that expands in the heat, so beating them separately and folding them in gives the cakes lift. Overbeating or deflating them makes the cakes dense.

“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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