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 ↓
Oatmeal Griddle Cakes
Ingredients
Directions
Make the batter
Sift the baking powder into the flour.
Combine the oatmeal and flour mixture, adding water to achieve a batter consistency similar to buckwheat cakes.
Beat the mixture well.
Cook
Bake immediately on a hot griddle.
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.
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked 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
- Boiled oatmeal
- Adds body and a tender, slightly grainy texture to the cakes.
- All-purpose flour
- Provides the main structure that holds the cakes together as they cook.
- Baking powder
- Releases gas once wet and heated, so the cakes rise and stay light.
- Sugar
- Adds a little sweetness and helps the cakes brown on the griddle.
The step that matters
Bake immediately on a hot griddle.. Baking powder starts releasing gas as soon as it meets liquid, so waiting lets the batter lose lift. A hot griddle sets the outside quickly while the gas is still expanding 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.