Skip to main content
Preserve

Rice Pancakes

A batter of cream, rice flour, butter, nutmeg, eggs, sugar, and salt is fried into pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Rice Pancakes

Ingredients

Directions

Make the batter

  1. Heat the cream in a saucepan over low heat.

  2. Stir in the rice flour until thickened.

  3. Add the butter and nutmeg.

  4. Cool the mixture.

  5. Stir in more flour, beaten eggs, sugar, and salt until well combined.

Cook

  1. Fry in a pan until golden brown.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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

Cream
Forms the liquid base that gives the batter its richness and moisture.
Rice flour
Thickens the cream and gives the batter body.
Butter
Adds fat for richness and helps the pancakes brown in the pan.
Eggs
Bind the batter and set during cooking to give structure.
Sugar
Adds sweetness and helps the surface turn golden brown.

The step that matters

Cool the mixture before adding the eggs. If the thickened mixture is still very hot, the beaten eggs can scramble rather than blend smoothly, leaving a lumpy batter that cooks unevenly.

Swap the nutmeg

How well each one fits the dish's main ingredients (cream, rice, flour, butter, egg, sugar):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Turmericfits less well
  4. Capersfits less well

Fit is the average pairing score against cream, rice, flour, butter, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes