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Eice Griddle Cakes

A griddle cake made with sweet milk, flour, boiled rice, eggs, baking powder, and salt.

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 ↓

Eice Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Cook the rice until tender and let it cool.

  2. In a bowl, combine the sweet milk and cooled rice.

  3. Stir in the flour, baking powder, and salt until smooth.

  4. In a separate bowl, beat the egg whites until stiff peaks form.

  5. Gently fold the egg whites into the batter just before cooking.

Cook

  1. Heat a griddle and pour batter to form cakes, cooking 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 + 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. 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
Whipped whites add lift and a light, airy texture to the cakes.
Baking powder
Releases gas in the batter, helping the cakes rise and turn tender.
Flour
Provides the structure that holds the cakes together as they cook.
Sweet milk
Hydrates the flour and gives the batter its moisture and liquid base.
Boiled rice
Adds body and a soft, tender crumb to the batter.

The step that matters

Gently fold the egg whites into the batter just before cooking. Whipped egg whites hold air that gives lift. Stirring vigorously or folding too early knocks out the air, and the cakes cook up flat and 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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