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Cream Griddle-cakes

A batter of cream, milk, eggs, flour, and salt is cooked on a griddle to make thin cakes served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Cream Griddle-cakes

Ingredients

Directions

Make the batter

  1. Mix the cream and sweet milk in a bowl.

  2. Add the eggs and salt, then stir until combined.

  3. Gradually add flour to create a thin batter.

Cook and serve

  1. Preheat a griddle over medium heat.

  2. Pour batter onto the griddle to form cakes.

  3. Cook until golden brown on both sides.

  4. Serve hot with butter.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Eggs
Add structure and richness to the batter, helping the cakes hold together when cooked.
Cream
Adds fat and richness, giving the pancakes a tender, moist crumb.
Flour
Provides the starch and protein that set the batter into cakes as it cooks.
Sweet milk
Supplies liquid that hydrates the flour and helps the pancakes brown evenly.

The step that matters

Cook until golden brown on both sides. Cooking over medium heat lets the batter set through before the outside browns too quickly. Browning comes from the Maillard reaction on the griddle surface, so flipping once the surface has set helps the cakes 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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