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Dessert

Souffle Pannequet

A layered pancake soufflé made with milk, flour, sugar, butter, egg yolks, and whipped egg whites, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Souffle Pannequet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. In a saucepan, combine milk, flour, sugar, and butter; heat while stirring constantly until it thickens.

  2. Remove from heat and stir until cooled.

  3. Add egg yolks and fold in whipped egg whites.

  4. Cook pancakes with half of the batter and keep warm.

Assemble and bake

  1. In a silver mold, layer 3 pancakes, spread with jam or fruit puree, and top with more batter. Repeat until the mold is full, finishing with batter.

  2. Bake in the oven at 350°F (175°C) for 30 minutes before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Egg whites
Whipped to trap air, giving the batter its soufflé-like lift and airy texture.
Egg yolks
Enrich the batter and add richness, colour and structure as the custard sets.
Flour
Thickens the milk mixture into a base that holds the batter together.
Butter
Adds fat for richness and a tender texture in the batter.
Milk
Forms the liquid base of the thickened batter and adds moisture.
Sugar
Adds sweetness and helps the pancakes brown lightly.

The step that matters

Fold in the whipped egg whites. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them makes the batter dense, so the soufflé-style rise is lost.

“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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