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Oatmeal Griddle Cakes

A batter of egg, oatmeal, flour, milk, and butter cooked on a griddle into small cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Oatmeal Griddle Cakes

Why it works: Butter and milk 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 ↓

Oatmeal Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Separate the egg and beat the yolk.

  2. Add the milk and oatmeal to the yolk, mashing until free from lumps.

  3. In a bowl, mix the flour, baking powder, and salt.

  4. Combine the wet and dry ingredients.

Cook and serve

  1. Heat a griddle and pour batter to form cakes no larger than 3 inches in diameter.

  2. Cook until bubbles form, then turn and cook until golden brown.

  3. Serve hot with butter and maple syrup or cream sauce.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Egg
Binds the batter and adds richness and structure to the cakes.
Flour
Provides the main structure that holds the cakes together as they cook.
Oatmeal
Adds body, a tender texture, and a nutty flavor to the cakes.
Baking powder
Releases gas during cooking so the cakes rise and turn light.
Milk
Moistens the batter so the flour hydrates and the mixture pours easily.
Butter
Adds fat for richness and flavor, and helps with browning on the griddle.

The step that matters

Cook until bubbles form, then turn. Bubbles appearing on the surface show the batter has set enough to flip. Turning too early tears the cake, while waiting too long can dry it out and over-brown the bottom.

“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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