Name: Rice Buttermilk Pancakes
Ingredients: 1 cup rice flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups buttermilk; 2 eggs, well beaten; 1/4 cup vegetable oil or melted butter

Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Buttermilk Pancakes

Ingredients

Directions

Make the batter

Sift together rice flour, baking powder, baking soda and salt.
Combine buttermilk and eggs; add to flour mixture and beat just until blended.

Cook the pancakes

Bake on lightly greased hot griddle.
Cook until bubbles form.
Turn and brown other side.

Nutrition, whole recipe (rough)

1109Calories

32 gProtein

40 gFat

153 gCarbs

What these numbers assume: 7 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
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.

Flour + buttermilktop 8% of all pairs

Smell alikemoderate

Cooked together3,721 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

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

Smell alikelow

Cooked together106,462 recipes

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

Smell alikemoderate

Cooked together9,645 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Rice + flourtop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

Rice flour: Provides the structure that sets the batter into a pancake without gluten.
Baking powder: Releases gas when heated, so the pancakes rise and turn light.
Baking soda: Reacts with the acid in buttermilk to produce gas and aid rising and browning.
Buttermilk: Adds acidity that activates the baking soda and gives a tender, tangy crumb.
Eggs: Bind the batter and add richness and structure as they set on the griddle.
Vegetable oil or melted butter: Adds fat that tenderises the crumb and helps the surface brown and not stick.

The step that matters

Beat just until blended. Overmixing the batter develops toughness and can knock out gas bubbles, leaving dense pancakes. A few lumps are fine, so stop once the flour is just moistened.

“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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Rice Buttermilk Pancakes