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Pancakes with Jelly

A batter of flour, baking powder, salt, egg, milk or water, and lard, cooked into pancakes and served with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pancakes with Jelly

Ingredients

Directions

Prepare the batter

  1. Sift the flour, baking powder, and salt together in a bowl.

  2. Break the egg into the flour mixture and add the milk or water to make a thick batter.

  3. Beat the batter for one minute until smooth.

Cook the pancakes

  1. Heat a frying pan and add enough fat to cover the bottom.

  2. Pour one-fourth of the batter into the hot frying pan.

  3. Cook until the edges harden and the surface is dotted with holes, then flip to brown the other side.

  4. Repeat with the remaining batter.

Serve

  1. Serve warm with jelly.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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

All-purpose flour
Forms the structure of the batter as its proteins and starch set during cooking.
Baking powder
Releases gas in the batter, helping the pancakes rise and become light.
Egg
Binds the batter and adds structure and richness to the pancake.
Milk or water
Hydrates the flour to form a batter, with milk adding some browning and richness.
Lard or drippings
Coats the pan to prevent sticking and helps the surface brown and crisp.

The step that matters

Cook until the edges harden and the surface is dotted with holes, then flip. Flipping too early, before the edges set, can tear the pancake or leave it raw inside. Bubbles forming and bursting signal that the base has set enough to turn.

“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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