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Dessert

One-egg Griddle Cakes

A quick batter of flour, milk, and one egg, folded with beaten egg whites, cooked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

One-egg Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Sift the baking powder, flour, and salt together.

  2. Separate the egg and add the milk and beaten yolk to the flour mixture.

  3. Beat thoroughly, then add the melted butter.

  4. In a separate bowl, beat the egg white to stiff peaks and fold it into the batter.

Cook

  1. Cook 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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Baking powder
Releases gas in the batter, making the griddle cakes rise and turn light.
Flour
Forms the gluten structure that gives the cakes their body.
Egg
The yolk enriches and binds the batter, while the whipped white adds lift and airiness.
Milk
Hydrates the flour and helps form a smooth, pourable batter.
Melted butter
Adds fat for tenderness and a richer flavor in the finished cakes.

The step that matters

Cook immediately on a hot griddle. Once the whipped egg white is folded in and the baking powder is moistened, its gas starts escaping. Waiting lets the batter lose lift, so cakes come out flatter and denser.

“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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