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Oatmeal Griddle Cakes

A batter of oatmeal, flour, sugar, baking powder, salt, and cold water is cooked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Oatmeal Griddle Cakes

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

  1. Sift the baking powder with the flour.

  2. Add cold water to create a batter with the consistency of buckwheat cakes.

  3. Beat the mixture well together.

Cook

  1. Bake immediately on a hot griddle.

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.

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.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Flour
Provides the main structure that holds the griddle cakes together as they cook.
Oatmeal
Adds a hearty, slightly grainy texture and absorbs some of the batter's moisture.
Baking powder
Releases gas when wetted and heated, lifting the cakes so they rise and turn light.
Sugar
Adds gentle 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 the liquid, so a batter left to stand loses lift. Cooking right after mixing, on a hot surface, sets the structure quickly while the gas is still active, giving a lighter cake.

“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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