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Savory Cheese Pancakes

A savory pancake made with flour, eggs, milk, cheese, and spices, cooked in a pan and rolled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Savory Cheese Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine flour, salt, and cayenne pepper.

  2. Whisk the eggs and gradually pour them into the flour mixture, mixing well with a wooden spoon.

  3. Slowly add the milk, working the batter until smooth.

  4. Cover the bowl with a cloth and let the batter rest for 1 hour.

  5. Before using, stir in the grated cheese and baking powder.

Cook and serve

  1. Heat a small omelette pan with a piece of dripping larger than a walnut until boiling.

  2. Add enough batter to evenly cover the pan.

  3. When the underside is lightly browned, shake the pan and turn the pancake.

  4. Once browned on both sides, remove from the pan and place on paper.

  5. Roll up the pancake and serve hot.

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 + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Egg + milktop 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

Flour
Forms the batter's structure as it sets during cooking.
Eggs
Bind the batter and help the pancake set with structure.
Milk
Provides the liquid that turns the flour and eggs into a pourable batter.
Grated cheese
Adds savoury flavour and richness to the pancake.
Baking powder
Releases gas that lightens the pancake as it cooks.

The step that matters

Let the batter rest for 1 hour. Resting lets the flour fully absorb the liquid, which smooths the batter and helps the pancakes cook evenly and tender rather than 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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