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Rice Griddle-cakes, with Molasses

Rice griddle-cakes are pancakes made from cooked rice, milk, egg, sugar, baking powder, salt, and molasses, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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, with Molasses

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. In a bowl, mix cooked rice, milk, egg, sugar, baking powder, salt, and molasses until well combined.

Cook and serve

  1. Heat a skillet over medium heat and add butter or oil.

  2. Pour batter onto the skillet to form cakes.

  3. Cook until golden brown on both sides, about 3-4 minutes per side.

  4. Serve warm with additional molasses if desired.

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. 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. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Provides the bulk and tender, slightly chewy body of the pancakes.
Egg
Binds the batter and helps the cakes hold together while cooking.
Baking powder
Releases gas in the batter, lifting the cakes so they rise and turn lighter.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Molasses
Adds deep sweetness and flavour, and helps the cakes brown.

The step that matters

Cook until golden brown on both sides. Cakes cooked over too high a heat can scorch on the outside while staying wet inside, since the sugars in molasses and sugar brown quickly. Moderate heat lets the centre set before the surface darkens.

“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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