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Whole Wheat Griddle Cakes

A griddle cake made with white and whole wheat flour, sugar, salt, butter, milk, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Whole Wheat Griddle Cakes

Ingredients

Directions

Mix the batter

  1. In a bowl, combine the white flour, whole wheat flour, sugar, and salt.

  2. In a separate bowl, mix the melted butter and milk.

  3. Sift the baking powder into the last ½ cup of flour and fold it into the mixture gently.

Cook

  1. Cook on a preheated 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.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

White flour
Provides gluten-forming structure that holds the cakes together.
Whole wheat flour
Adds a nuttier flavor and a denser, more tender-chewy texture than white flour alone.
Baking powder
Releases gas when wet and heated, making the cakes rise and turn light.
Milk
Hydrates the flour and adds moisture and richness to the batter.
Butter
Adds fat for tenderness and flavor, and helps the surface brown.
Sugar
Adds sweetness and helps the surface brown during cooking.

The step that matters

Folding the baking powder in gently. Overmixing develops gluten, which makes the cakes tough. Baking powder starts releasing gas once wet, so the batter should be cooked soon after mixing to keep its lift.

“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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