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Dessert

To Make Cream Pancakes

Cream pancakes made with egg yolks, cream, sugar, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

To Make Cream Pancakes

Ingredients

Directions

Prepare

  1. Mix the egg yolks with the cream and sugar.

  2. Rub a pan with lard and heat it.

Cook and serve

  1. Pour the mixture into the pan, making the pancakes as thin as possible.

  2. Grate sugar over the pancakes 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 while setting in the pan.
Cream
Provides fat and moisture, giving the pancakes a tender, rich texture.
Sugar
Adds sweetness and, when grated over the hot pancakes, a light sugary finish.

The step that matters

Making the pancakes as thin as possible. A thin layer of batter sets quickly and evenly in a hot, greased pan. A thick pour cooks slowly on the outside, so it may stay raw in the middle or scorch before it sets through.

“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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