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Breakfast

Corn Pancakes

Corn pancakes made with grated corn, egg, milk, salt, breadcrumbs, flour, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Corn Pancakes

Ingredients

Directions

Prepare the batter

  1. Grate the corn on a coarse grater and scrape any remaining pulp from the cob.

  2. In a bowl, combine the grated corn with the beaten egg and milk.

  3. Add salt and bread crumbs, then mix in flour until the batter is the consistency of griddle cake batter.

Fry and serve

  1. Heat a well-buttered griddle over medium-high heat and fry the pancakes until golden brown on both sides.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

Corn
Provides the main body and sweet corn flavour of the pancakes.
Egg
Binds the batter together and helps the pancakes set when cooked.
Milk
Adds moisture and richness, and helps the batter brown as it cooks.
Flour
Adds structure so the batter holds together and firms up on the griddle.
Bread crumbs
Absorb some of the liquid from the corn and help thicken the batter.

The step that matters

Mixing in the flour. Adding flour until the batter reaches griddle cake consistency controls how thick the pancakes are. Too little flour leaves them loose and hard to flip, while too much makes them dense and tough.

“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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