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Rice Griddle-cakes

Rice griddle-cakes are small pancakes made from rice flour, milk, egg, sugar, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Griddle-cakes

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 ↓

Rice Griddle-cakes

Ingredients

Directions

Make the batter

  1. In a bowl, mix rice flour, milk, egg, sugar, and salt until smooth.

Cook

  1. Heat a griddle or skillet over medium heat and grease lightly with butter.

  2. Pour batter onto the griddle, forming small cakes.

  3. Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve

  1. Serve warm with molasses or 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.

Photo for illustrative purposes only · Contact us to use it

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Rice flour
Forms the body of the pancakes, giving them a structure without wheat gluten.
Egg
Binds the batter and helps set the cakes as they cook.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Sugar
Adds sweetness and helps the cakes brown in the pan.
Butter
Adds fat and flavor, and keeps the griddle lightly greased for browning.

The step that matters

Cook until bubbles form, then flip. Bubbles forming on the surface show the batter has set enough to hold its shape when flipped. Flipping too early tears the cakes, while waiting too long can dry them out.

“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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