Skip to main content
Dessert

Sour Milk Griddle-Cakes

A griddle cake made with sour milk, flour, baking soda, salt, and egg, cooked until puffed and served with butter and maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and milk 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 ↓

Sour Milk Griddle-Cakes

Ingredients

Directions

Mix the batter

  1. Mix and sift the flour, salt, and baking soda.

  2. Add the sour milk and the beaten egg.

Cook the pancakes

  1. Drop spoonfuls onto a greased hot griddle.

  2. Cook until puffed, full of bubbles, and edges are cooked.

  3. Turn and cook the other side.

Serve

  1. Serve with butter and maple syrup.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 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).

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

Flour
Provides the structure that holds the pancake together as it cooks.
Sour milk
Its acidity reacts with the baking soda and adds moisture to the batter.
Egg
Binds the batter and adds richness and structure.
Baking soda
Reacts with the acid in the sour milk to produce gas that makes the pancakes rise.

The step that matters

Turn only when the pancakes are puffed and full of bubbles. Bubbles form as the leavening gas escapes and the surface sets. Turning too early tears the surface and deflates the pancake before its structure has firmed up.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes