Why it works: Avocado and cream cheese work together. They rank in the top 9% of all ingredient pairs, and 76 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓
The recipe
makes four pancakesIngredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
- PANCAKES
- Or
- FILLING
Directions
Make the batter
Lightly beat eggs in a bowl.
Add cooled, melted butter, flour, salt, and milk. Stir until smooth.
Add the baking powder or follow directions on package.
Cook the pancakes
Melt butter in a small skillet. When butter is hot, add about 2 tablespoons of the batter.
Immediately rotate the pan to spread the batter evenly and thinly over the bottom. Pour excess batter into the bowl.
Cook approximately 30 seconds on the first side. Slide the pancake onto a small plate, then flip the pancake back into the pan.
Cook for about 15 seconds on the second side. Remove the pancake and put it on a cookie sheet.
Repeat process until all batter is used.
Make the filling and assemble
Combine the cheese and avocado in a bowl with a wooden spoon. Stir until almost lump free.
Place 1 tablespoon of the filling in the center of each pancake.
Roll sides and fold in the ends so the filling is completely enclosed.
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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Avocado + cream cheesetop 9% of all pairsAroma overlapmoderateMentioned together76 recipes
Shared aroma: nonanal (fat, citrus).
-
Butter + milktop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + cream cheesetop 3% of all pairsAroma overlapstrongMentioned together2,746 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Milk + cream cheesetop 5% of all pairsAroma overlapstrongMentioned together1,395 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 122,858 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
- Eggs
- Bind the batter and add structure as the pancake sets.
- Flour
- Provides the structure that holds the thin pancake together when rolled.
- Milk
- Hydrates the flour and gives the batter its pourable, tender texture.
- Butter
- Adds richness and flavor, and greases the skillet for browning.
- Avocado
- Gives the filling a creamy texture and mild, rich flavor.
- Cream cheese
- Adds creaminess and body to the avocado filling.
The step that matters
Spread the batter thinly and quickly. Rotating the pan right after pouring spreads the batter into a thin, even layer before it sets. A thick or uneven pancake will cook unevenly and may be too stiff to roll without cracking.
“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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