Skip to main content
Breakfast

Graham Griddle Cakes

A simple pancake made with graham flour, sour milk or buttermilk, baking soda, and egg, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Graham Griddle Cakes

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 ↓

Graham Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine sour milk or buttermilk with baking soda until it bubbles.

  2. Add the beaten egg and stir well.

  3. Gradually mix in the graham flour to form a batter.

Cook and serve

  1. Cook on a hot griddle until golden brown on both sides.

  2. Serve with maple syrup.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + flourtop 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

Sour milk or buttermilk
Its acidity reacts with baking soda to produce gas that lightens the batter.
Baking soda
Reacts with the acid in the sour milk or buttermilk to produce gas for rising.
Egg
Binds the batter and adds structure and richness as it sets on the griddle.
Graham flour
Provides the bulk of the batter and gives the pancakes their structure and whole-grain texture.

The step that matters

Cook on a hot griddle until golden brown on both sides. The batter should be cooked on a properly hot surface so the outside browns and sets before the inside is cooked through. A griddle that is too cool lets the pancakes spread and turn pale and gummy, while one that is too hot browns the outside before the centre sets.

“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 GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes