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Wheat Flour Griddle Cakes

A griddle cake made with wheat flour, cornmeal, salt, milk, yeast, and egg, baked until spongy and golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk 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 ↓

Wheat Flour Griddle Cakes

Ingredients

Directions

Make the batter

  1. In a large bowl, mix the flour, cornmeal, and salt.

  2. Add the tepid milk and yeast, and stir until combined.

  3. Cover and let the mixture sit overnight.

Finish and cook

  1. In the morning, add the beaten egg and mix well.

  2. If the batter is too thick, add more milk until desired consistency is reached.

  3. Cook on a preheated griddle until spongy and golden 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 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).

Flour and milk 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

All-purpose flour
Provides the main structure that holds the griddle cakes together.
Cornmeal
Adds a coarser texture and a slightly gritty bite to the cakes.
Yeast
Produces gas during the overnight rest, making the batter airy and spongy.
Egg
Adds structure and richness, helping the cakes hold together and brown.
Milk
Hydrates the flour and sets the batter's consistency and moisture.

The step that matters

Cooking on the griddle until spongy and golden brown. The griddle must be preheated so the batter sets quickly and browns evenly. Cooking too cool can leave the cakes pale and dense, while cooking 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.

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