Name: Gluten-free Pancakes
Ingredients: 1-1/4 cups rice flour; 2 teaspoons baking powder; 1 teaspoon soda; 1/2 teaspoon salt; 1-1/4 cup buttermilk or sour cream; Two eggs; 1/4 cup olive oil

Why it works: Rice and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,994 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Gluten-free Pancakes

Ingredients

Directions

Prepare

Add the olive oil to the buttermilk.
In a large bowl, mix together all dry ingredients.
Add the buttermilk/olive oil mixture and eggs.

Cook

Mix and cook on a hot griddle.

Nutrition, whole recipe (rough)

1156Calories

49 gProtein

29 gFat

171 gCarbs

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
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.

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.

Rice + olivetop 6% of all pairs

Smell alikestrong

Cooked together4,994 recipes

Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
Flour + buttermilktop 8% of all pairs

Smell alikemoderate

Cooked together3,721 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rice + flourtop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + olivetop 19% of all pairs

Smell alikemoderate

Cooked together16,871 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Rice flour: Provides the structure that wheat flour would normally supply, since it has no gluten.
Eggs: Bind the batter and add structure and richness as they set on the griddle.
Baking powder: Releases gas when moistened and heated, lifting the pancakes so they rise.
Soda: Reacts with the acidic buttermilk to produce gas, helping the pancakes rise and brown.
Buttermilk: Adds acidity that activates the soda and contributes moisture and tenderness.
Olive oil: Adds fat that keeps the pancakes moist and tender and helps them brown.

The step that matters

Mix and cook on a hot griddle. Mixing only until combined keeps the batter light, since overmixing can make pancakes tough. A properly hot griddle sets the outside quickly so the leavening gas is trapped and the pancakes rise rather than spread.

“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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Gluten-free Pancakes