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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, and mix until smooth.

Cook

  1. Preheat a greased griddle over medium heat.

  2. Pour batter onto the griddle and fry 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 soft, tender crumb to the batter.
Flour
Provides the main structure that holds the pancakes together.
Egg
Binds the batter and helps set the pancake structure as it cooks.
Baking powder
Releases gas as it heats, lifting the pancakes so they rise and stay light.
Milk
Adds moisture and richness, and helps the pancakes brown golden.

The step that matters

Cooking the batter on the griddle. The griddle must be hot enough, but not too hot. Medium heat lets the centre set before the outside browns, so the pancakes cook through without burning.

“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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