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Breakfast

Hominy Pancakes

A pancake made with milk, salt, hominy, flour, baking powder, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour 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 Pancakes

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the milk, salt, and beaten hominy.

  2. Mix well, then add the flour and baking powder, stirring until combined.

  3. Finally, fold in the beaten eggs.

Cook

  1. Cook immediately on a hot griddle or skillet 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. Milk + flourtop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour 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
Provides body and a starchy, tender texture to the batter.
Flour
Gives the pancakes structure so they hold their shape when cooked.
Eggs
Bind the batter and help set the pancakes as they cook.
Baking powder
Releases gas that lifts the batter, giving the pancakes a lighter rise.
Milk
Supplies the liquid that hydrates the flour and loosens the batter.

The step that matters

Cook immediately after mixing. Baking powder starts releasing gas as soon as it gets wet, so the batter loses lift if it waits. Cooking right away on a hot surface sets the rise while the pancakes brown evenly.

“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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