Skip to main content
Main

Geaham Puffs

A quick batter made with Graham flour, egg, salt, baking powder, and liquid, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Geaham Puffs

Ingredients

Directions

Make the batter

  1. Combine Graham flour, salt, and baking powder in a bowl.

  2. Add the egg and mix well.

  3. Gradually wet the mixture with milk or water until a batter forms.

Cook

  1. Drop spoonfuls of the batter onto a hot griddle or frying pan.

  2. Cook 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk 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

Graham flour
Forms the bulk of the puffs and gives them their nutty, slightly coarse texture.
Egg
Adds structure and richness, helping the batter hold together as it cooks.
Baking powder
Releases gas when heated, helping the puffs rise and turn light.

The step that matters

Gradually wet the mixture with milk or water. Graham flour absorbs liquid at its own pace, so adding it slowly lets you reach a batter that is thick enough to hold its shape on the griddle without becoming stiff or lumpy.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes