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Wheat Griddle Cakes

A leavened wheat pancake made with flour, milk, egg, baking soda, and 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 ↓

Wheat Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix the flour, salt, baking soda, and cream of tartar.

  2. In another bowl, beat the egg and add the milk and melted butter.

  3. Combine the wet and dry ingredients until just mixed.

Cook

  1. Heat a griddle over medium heat and lightly grease it.

  2. Pour batter onto the griddle and cook until bubbles form, then flip and cook until golden.

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. Butter + creamtop 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. 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).

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

Flour
Provides the structure that holds the pancake together as it cooks.
Egg
Binds the batter and adds richness and structure to the cooked pancake.
Baking soda
Reacts with acidic ingredients to release gas, helping the pancakes rise.
Cream of tartar
Acidic ingredient that reacts with baking soda to produce lift and a tender crumb.
Milk
Supplies moisture that hydrates the flour and loosens the batter.
Melted butter
Adds fat for tenderness and helps the surface brown as it cooks.

The step that matters

Combine the wet and dry ingredients until just mixed. Overmixing develops gluten in the flour, which makes pancakes tough and chewy. Stir only until no dry flour remains, leaving a few lumps.

“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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