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Dessert

Cream Pancakes

A batter of cream, eggs, butter, sugar, and flour, fried into pancakes and layered with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Pancakes

Ingredients

Directions

Make the batter

  1. Beat the yolks of 6 eggs and the whites of 3 eggs separately.

  2. Mix the cream with the beaten eggs.

  3. Add enough flour to achieve a proper batter thickness.

  4. Incorporate ¼ pound of butter in small pieces.

Cook and serve

  1. Cover the bottom of a pan with butter and heat.

  2. Pour batter into the pan and fry until golden, about 5 minutes.

  3. Layer pancakes on a dish, sprinkling pounded sugar between each one.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 yolks
Add richness and help bind the batter for a tender pancake.
Egg whites
Whisked separately, they add lightness and help the pancakes rise.
Cream
Adds moisture and richness, giving a softer, more tender texture.
Butter
Adds fat for flavour and helps the pancakes brown in the pan.
Flour
Provides structure so the batter holds together when cooked.

The step that matters

Fry until golden, about 5 minutes. Medium heat in a buttered pan browns the outside while the centre sets. Too hot and the outside burns before the inside cooks through; too cool and the pancakes turn pale and soggy.

“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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