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Rye Pancakes

A batter of rye and Indian meal, eggs, soda, salt, molasses, and milk fried into pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rye and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 918 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Rye Pancakes

Oven, in the book's wordsA very hot oven

Ingredients

Directions

  1. Mix the rye meal, Indian meal, eggs, Nokomis soda, salt, and molasses.

  2. Add enough milk to make a stiff batter that can be dropped from a spoon.

  3. Drop spoonfuls of the batter onto a hot, greased griddle.

  4. Fry until crisp and brown.

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. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Rye + molassestop 16% of all pairs
    Smell alikelow
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Molasses + milktop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Rye + eggtop 32% of all pairs
    Smell alikelow
    Cooked together484 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Rye meal
Forms the main body of the batter and gives the pancakes their flavour.
Eggs
Bind the batter and help hold the pancakes together as they cook.
Indian meal
Adds body and a coarse texture to the batter.
Nokomis soda
Acts as a leavening agent so the batter rises slightly while cooking.
Molasses
Adds sweetness and helps the pancakes brown during frying.

The step that matters

Adding the milk. The batter must be stiff enough to drop from a spoon. Too much milk makes it thin and spreading, so the pancakes lose their shape and cook unevenly.

“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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