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Puffed Oven Pancake

A pancake made with butter, eggs, flour, cream, water, and salt, baked until puffed.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Butter and cream 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 ↓

Puffed Oven Pancake

Oven400°F
Time25 minutes

Ingredients

Directions

Prepare the batter

  1. Melt butter in skillet.

  2. Beat eggs.

  3. Add flour, cream, water, and 1/4 tsp salt. Mix well.

  4. Pour into hot skillet.

Bake and serve

  1. Bake at 400°F for 25 minutes until puffed and golden brown.

  2. Serve with blackberry syrup, maple butter, or low carbohydrate maple syrup.

Nutrition, whole recipe (rough)

686Calories
20 gProtein
23 gFat
96 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Salt1 tsp (6g)0
Waternot in our table0

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.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour 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
Provide structure and the protein that sets and puffs the pancake as it bakes.
High gluten flour
Gives the batter structure so it holds its shape while rising and browning.
Butter
Adds fat for flavor and helps the pan surface stay coated for browning.
Cream
Adds fat and richness, softening the texture and adding flavor.

The step that matters

Pour into hot skillet. The batter must go into a very hot, buttered pan so steam forms quickly at the base and the pancake rises. A cold pan lets the batter spread and rise poorly.

“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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