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Crumb Griddle Cakes

A griddle cake made from soaked crumbs, milk, water, flour, molasses, butter, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 ↓

Crumb Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Soak the crumbs in the hot milk and water.

  2. Stir over the fire until smoking hot, then set aside to cool.

  3. When lukewarm, beat in the butter, molasses, and salt.

  4. Add the whipped eggs and finally the flour.

Test and finish

  1. Try a spoonful on a hot griddle; if it sticks, add a little more flour.

  2. Ensure the mixture is tender, almost melting in the mouth.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Fine dry crumbs
Absorb the hot liquid to form the body of the batter.
Eggs
Add structure and help bind the batter as they set on the griddle.
Prepared flour
Firms the batter so it holds its shape and does not stick to the griddle.
Molasses
Adds sweetness and a deeper flavour and helps the cakes brown.
Melted butter
Adds fat for richness and a tender texture.

The step that matters

Testing the batter on the griddle. A batter that is too wet sticks and tears when turned. A test spoonful shows whether the batter needs more flour before the whole batch is cooked.

“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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Bread 6

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