Why it works: Amaranth and flour share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 22 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Mix dough.
Prepare a non-stick skillet.
Pour pancakes onto the hot skillet.
Begin to cook.
Add banana slices so that they still sink in partly but still show their faces through on the top.
Turn pancakes when ready, so banana slices will come in contact with the skillet.
When done, serve with banana slices facing up.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Amaranth + flourtop 1% of all pairsAroma overlapstrongMentioned together22 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + bananatop 13% of all pairsAroma overlaplowMentioned together1,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + bananatop 17% of all pairsAroma overlapmoderateMentioned together1,893 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Amaranth + bananatop 22% of all pairsAroma overlapmoderateMentioned together5 recipes
Shared aroma: coumarin (sweet, hay).
Flour and egg share little aroma chemistry, yet 104,138 recipes mention both: they likely 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
- Amaranth flour
- Forms the bulk of the batter and provides the structure of the pancakes.
- Ener-g egg replacer
- Binds the batter in place of eggs, helping the pancakes hold together.
- Guar gum
- Thickens the batter and adds binding, which can help hold the pancakes together.
- Bananas
- Add sweetness and moisture, and their slices cook and brown against the skillet.
The step that matters
Turn pancakes when ready. Turning too early tears the set batter, while waiting too long can scorch the underside. Banana slices pressed against the hot skillet caramelize, so the flip should happen once the edges look set and the underside is golden.
“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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