Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓
Skonsur
Ingredients
Directions
Prepare the batter
Mix together the dry ingredients.
Add the eggs and melted margarine, and thin with milk. Stir until smooth.
Cook
Pour onto a greased skillet and fry on both sides at low temperature.
Serve
Serve cold with any kind of topping that is good with bread, such as cheese, slices of meat, salads, etc.
Make a sandwich-cake: prepare a mayonnaise or sour-cream based salad (shrimp, tuna, egg, salmon, etc.) and layer with whole pancakes.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 their aromas overlap, and how often cooks already put them together.
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Bread + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, 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
- Bread flour
- Provides the starch and gluten that give the pancakes their body and structure.
- Baking powder
- Releases gas during cooking, helping the pancakes rise and become light.
- Eggs
- Bind the batter and set during cooking, adding structure and richness.
- Margarine
- Adds fat that tenderises the pancakes and helps them brown in the skillet.
- Milk
- Hydrates the flour and thins the batter to a pourable consistency.
- Sugar
- Adds sweetness and helps the surface brown during frying.
The step that matters
Frying at low temperature. Low heat lets the centre of each pancake cook through before the outside browns. Too much heat scorches the surface while the inside stays raw and the batter does not set evenly.
“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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