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Another Wat to Make Coxomon Pancakes

A pancake made with milk, flour, eggs, butter, salt, nutmeg, served with pounded sugar.

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 ↓

Another Wat to Make Coxomon Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, gradually mix the milk with the flour.

  2. Add the beaten eggs and melted butter, then stir in salt and nutmeg.

Cook and serve

  1. Heat a frying pan and add a small amount of butter, then pour it out and wipe the pan dry.

  2. Add a small bit of butter for the first pancake, then fry the remaining pancakes without adding more butter.

  3. Serve the pancakes with pounded sugar sprinkled on top.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 sets.
Eggs
Bind the batter and help the pancakes set with a tender structure.
Milk
Hydrates the flour and adds moisture to the batter.
Melted butter
Adds richness and fat, contributing to flavour and a tender texture.

The step that matters

Adding butter to the pan. Too much butter pools and fries the pancake rather than letting it set evenly, while too little lets it stick. Wiping the pan leaves a thin film, enough to release the pancake and brown it lightly.

Swap the nutmeg

How well each one fits the dish's main ingredients (milk, flour, egg, butter, sugar):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Jalapenofits less well
  4. Capersfits less well

Fit is the average pairing score against milk, flour, egg, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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