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Wheat Griddle Cakes

A quick wheat griddle cake made with flour, baking soda, salt, sour milk, and eggs, baked on a greased griddle.

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

Wheat Griddle Cakes

Ingredients

Directions

Make the batter

  1. Sift together the flour, baking soda, and salt. Mix thoroughly.

  2. Add the sour milk and beat well.

  3. Add the beaten yolks of the eggs.

  4. Fold in the beaten egg whites.

Cook

  1. Bake on a hot, well-greased griddle.

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
Forms the structure that holds the pancake together as it cooks.
Baking soda
Reacts with the sour milk's acid to produce gas that lifts the batter.
Sour milk
Its acidity activates the baking soda and adds moisture and tang.
Eggs
Yolks add richness and binding, while whipped whites add lightness.

The step that matters

Folding in the beaten egg whites. Folding gently keeps the air in the whites; stirring vigorously would deflate them and produce flatter, denser pancakes.

“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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