Name: Traditional Swedish Pancakes
Ingredients: 3 eggs; 2 1/2 cups low-fat milk; 1 1/4 cups flour; 1/2 teaspoon salt; 3 tablespoons butter, melted

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Traditional Swedish Pancakes

Time1 to 2 minutes

Ingredients

Directions

Make the batter

Beat the eggs with half the milk.
Beat in flour and salt.
Stir in melted butter and remaining milk.

Cook and serve

Heat a griddle with vegetable oil.
Pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
Turn the pancakes and cook about 1/2 minute.
Serve immediately.

Nutrition, whole recipe (rough)

784Calories

27 gProtein

26 gFat

108 gCarbs

What these numbers assume: 5 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
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.

Recipe from the Recipes Wiki (Fandom).

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

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

Eggs: Bind the batter and add structure and richness to the pancakes.
Flour: Provides the structure that holds the thin pancakes together as they cook.
Butter: Adds fat and richness and a savoury flavour to the batter.
Low-fat milk: Hydrates the flour and makes the batter pourable and tender.

The step that matters

Cooking the first side over medium heat. Medium heat lets the centre set before the underside browns. Too hot a griddle browns the outside while the batter stays raw inside, and too cool a griddle leaves the pancake pale and gummy.

“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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Traditional Swedish Pancakes