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Indian Griddle Cakes

A griddle cake made from Indian meal, sour milk, eggs, baking powder, salt, and butter.

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 ↓

Indian Griddle Cakes

Ingredients

Directions

Make the batter

  1. Dissolve a little hot water in the sour milk until it foams.

  2. Add the Indian meal, baking powder, beaten eggs, salt, and butter. Mix well until combined.

Cook and serve

  1. Bake on a buttered griddle until golden brown.

  2. Serve hot.

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

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Indian meal
Forms the main body of the cakes, giving them their grainy structure.
Sour milk
Provides moisture and a tangy flavour that reacts with the leavener.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Eggs
Bind the batter and add richness and structure as they set.
Butter
Adds fat for flavour and helps the surface brown on the griddle.

The step that matters

Bake on a buttered griddle until golden brown. Heat must be moderate so the centre cooks through before the outside darkens. Too hot a surface browns the outside while the inside stays wet and doughy.

“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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