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Hominy Griddle Cakes

A griddle cake made from hominy, milk, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Griddle Cakes

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the hominy until smooth.

  2. Add the milk and salt, then mix in the flour.

  3. Fold in the well-beaten eggs.

Cook the pancakes

  1. Grease and heat your griddle.

  2. Drop spoonfuls of batter onto the griddle, keeping them as round as possible.

  3. Bake in a brisk oven at 400°F (200°C) until golden.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour 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

Hominy
Provides the main body and corn-based texture of the pancakes.
Eggs
Bind the batter and help the pancakes set and hold their shape when cooked.
Flour
Adds structure so the batter holds together rather than spreading thin.
Milk
Loosens the batter to a pourable consistency and adds moisture.

The step that matters

Folding in the eggs. Well-beaten eggs hold air that lightens the batter. Folding gently keeps that air in, so the pancakes rise and stay tender rather than turning dense.

“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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