Skip to main content
Main

Rice Flannel Cakes

A batter of rice, flour, eggs, milk, lard, butter, baking powder, and salt is cooked on a griddle into golden cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 Flannel Cakes

Ingredients

Directions

Make the batter

  1. Beat the egg yolks until light.

  2. Add the milk, flour, rice, melted lard, melted butter, and salt, and mix well.

  3. Gently fold in the beaten egg whites until combined.

  4. Sift in the baking powder and mix until just incorporated.

Cook

  1. Preheat a well-greased griddle.

  2. Pour batter to form cakes.

  3. 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. Butter + milktop 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. Butter + flourtop 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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Flour
Provides the main structure that holds the cakes together as they cook.
Eggs
Yolks enrich and bind the batter, while whipped whites lighten its texture.
Baking powder
Releases gas during cooking, helping the cakes rise and turn light.
Rice
Adds moisture and a soft, slightly tender texture to the batter.
Butter
Adds fat for richness, flavor, and golden browning on the griddle.
Milk
Hydrates the flour and sets the batter's loose, pourable consistency.

The step that matters

Folding in the beaten egg whites. Gently folding in the whites keeps the air they hold, which helps lift the cakes. Overmixing knocks that air out, leaving the pancakes dense.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes