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 ↓
Griddle Cakes
Ingredients
Directions
Make the batter
In a bowl, combine boiled cerealine, sugar, flour, baking powder, eggs, salt, and milk, and mix until smooth.
Preheat a griddle over medium heat.
Cook and serve
Pour batter onto the griddle and cook until golden brown on both sides.
Sprinkle with powdered sugar and serve.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 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
- Eggs
- Bind the batter and add structure and richness to the cakes as they set.
- Flour
- Provides the main structure that holds the cakes together as they cook.
- Baking powder
- Releases gas in the batter, helping the cakes rise and turn light.
- Milk
- Hydrates the flour and adds moisture and tenderness to the batter.
- Sugar
- Adds sweetness and helps the surface brown during cooking.
The step that matters
Cook until golden brown on both sides. Cooking over medium heat lets the centre set before the outside browns. Heat that is too high browns the surface while the inside stays raw. Flip only once the edges look set and bubbles have formed on top.
“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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