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Baking

Rice Flour Cakes

Rice flour cakes made by mixing wheat and rice flour, batter like buckwheat cakes, cooked on a griddle until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Wheat and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Flour Cakes

Ingredients

Directions

  1. Mix the wheat flour and superfine rice flour together.

  2. Prepare a batter similar to that used for buckwheat cakes.

  3. Cook the mixture on a griddle until golden brown.

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 + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Provides gluten-based structure so the cakes hold together when cooked.
Superfine rice flour
Forms the main body of the cakes and gives them a light, tender texture.

The step that matters

Cook the mixture on a griddle until golden brown. Heat must be moderate enough to set the batter through while browning it. Too hot browns the outside before the centre cooks, and too cool leaves the cakes pale, soft and wet inside.

“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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