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Hominy Griddle Cakes

A griddle cake made with hominy porridge, flour, egg, milk, water, baking powder, and salt.

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 ↓

Hominy Griddle Cakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the batter

  1. In a bowl, combine the warmed hominy porridge, flour, egg, milk, water, baking powder, and salt. Mix until smooth.

Cook

  1. Preheat a greased griddle over medium heat.

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

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. Egg + milktop 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

Hominy porridge
Adds body and a tender, moist crumb to the batter.
All-purpose flour
Provides the main structure that holds the cakes together as they cook.
Egg
Binds the batter and helps set the cakes as they cook.
Baking powder
Releases gas during cooking so the cakes rise and become light.
Milk
Hydrates the flour and adds richness and help with browning.

The step that matters

Cooking on the griddle. Medium heat lets the centres set while the outside browns evenly. Too hot and the surface darkens before the inside cooks through, leaving the cakes raw in the middle.

“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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