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Dessert

Indian Griddle Cakes

A batter of Indian meal, corn flour, milk, eggs, salt, and baking powder cooked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Indian Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Scald the Indian meal with just enough boiling water to moisten it without making it soft.

  2. When cool, add the corn flour, milk, and beaten eggs.

  3. Beat the mixture well and stir in the salt and baking powder.

Bake

  1. Bake on a hot griddle until golden brown.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Indian meal
Scalding softens the coarse cornmeal so the cakes have a tender, moist crumb.
Eggs
Bind the batter and add structure and richness to the cakes as they set.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Milk
Adds moisture and liquid so the batter pours and the cakes stay tender.

The step that matters

Heat the griddle before baking. A hot griddle sets the outside quickly and browns it, while a cool pan lets the batter spread and stick. Browning also builds flavour through the Maillard reaction.

“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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