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Rice Griddle-cakes

A thin batter of rice, flour, egg, and milk fried on a griddle to make golden pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Griddle-cakes

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Griddle-cakes

Ingredients

Directions

Make the batter

  1. In a bowl, beat the egg.

  2. Add the cooked rice and flour, mixing well.

  3. Stir in the baking soda and cream of tartar (or baking powder).

  4. Gradually add sweet milk until the batter is thin enough to fry.

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.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

Egg
Binds the batter and adds structure and richness to the pancakes.
Flour
Provides the main structure that holds the pancakes together as they cook.
Baking soda
Reacts with the acid in cream of tartar or baking powder to produce gas that lightens the batter.
Cream of tartar
Acts as an acid that activates the baking soda so the pancakes rise.
Cooked rice
Adds body and a tender, soft texture to the batter.

The step that matters

Adding the milk gradually. Adding milk slowly lets you control the batter's thickness. A batter that is too thick gives dense pancakes, while one that is too thin spreads and cooks unevenly. Leavening works best when the batter is mixed and cooked promptly.

“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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