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Dessert

Green Corn Griddle-cakes

A batter of milk, grated green corn, eggs, and flour is cooked on a buttered griddle to make corn pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Green Corn Griddle-cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, grated corn, salt, eggs, and baking powder.

  2. Add flour gradually until a batter forms.

Cook and serve

  1. Heat a griddle and grease it with butter.

  2. Pour batter onto the griddle and cook until golden brown on both sides.

  3. Serve hot with additional butter.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 pancakes.
Baking powder
Releases gas in the batter, helping the pancakes rise and turn light.
Grated green corn
Adds corn flavor, sweetness, and moisture to the batter.
Flour
Provides the structure that holds the batter together as it cooks.

The step that matters

Cook until golden brown on both sides. Cooking over steady heat lets the surface brown through the Maillard reaction, which adds flavor and color. Too little heat leaves the pancakes pale and doughy, while too much browns the outside before the center sets.

“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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