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Indian Griddle Cakes

A griddle cake made with Indian meal, flour, milk, eggs, and baking powder, served with maple syrup.

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

Indian Griddle Cakes

Ingredients

Directions

Make the batter

  1. Boil the milk.

  2. Gradually pour the milk over the Indian meal.

  3. Sift together the flour, salt, sugar, and baking powder.

  4. Once the milk is cool, add the flour mixture and beaten eggs.

Cook and serve

  1. Bake on a hot griddle.

  2. Serve with 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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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

Indian meal
Gives the batter a coarse, grainy texture and body.
All-purpose flour
Provides structure so the pancakes hold their shape.
Eggs
Bind the batter and add richness and structure.
Baking powder
Releases gas when heated, helping the pancakes rise and turn light.
Milk
Adds moisture and hydrates the meal and flour into a batter.
Brown sugar
Adds sweetness and helps the surface brown on the griddle.

The step that matters

Once the milk is cool, add the flour mixture and beaten eggs.. Adding eggs to very hot milk can scramble them and leave lumps, so letting the milk cool first keeps the batter smooth. Baking powder reacts once wet, so the batter should go on the griddle soon after mixing to keep its lift.

“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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