Skip to main content
Breakfast

Indian Meal Breakfast Cakes

A batter of Indian meal, eggs, butter, baking soda, salt, and milk cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Indian Meal Breakfast Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs until thick and light.

  2. In another bowl, combine the Indian meal, baking soda, and salt.

  3. Melt the butter and add it to the dry ingredients.

  4. Gradually mix in milk until you achieve a thick batter.

Cook

  1. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Beaten eggs add structure and a light, airy texture to the batter.
Indian meal
Provides the main body and the corn flavour of the pancakes.
Baking soda
Reacts to lift and lighten the batter as the pancakes cook.
Butter
Adds fat for richness, tenderness, and flavour.
Milk
Hydrates the meal so it forms a thick, spoonable batter.

The step that matters

Cook on a hot griddle. A hot surface sets the outside of the batter quickly and browns it evenly. On a cool griddle the pancakes spread, stay pale, and can turn heavy before they cook through.

“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

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes