Name: Rice Dollar Pancakes
Ingredients: 1 cup sifted flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon sugar; 2 eggs; 1 cup buttermilk; 3 tablespoons melted butter or margarine, or oil; 1/2 cup cooked rice; Orange Honey Butter:; 2 tablespoons butter or margarine; 2 tablespoons honey; 1 teaspoon orange juice; 1/2 teaspoon grated orange peel; 1/4 teaspoon lemon juice

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 ↓

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).
Sugar + buttermilktop 9% of all pairs

Smell alikestrong

Cooked together2,973 recipes

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

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rice + orangetop 12% of all pairs

Smell alikemoderate

Cooked together1,067 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Orange + honeytop 12% of all pairs

Smell alikemoderate

Cooked together1,068 recipes

Shared aroma: pinene (pine, turpentine).

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

Flour: Provides the main structure that holds the pancake together as it cooks.
Eggs: Add structure and richness, and help bind the batter as it sets.
Buttermilk: Adds moisture and tang, and reacts with the baking soda to help the pancakes rise.
Baking powder: Releases gas in the batter to make the pancakes rise and become light.
Baking soda: Reacts with the acidity of buttermilk to produce gas, helping the pancakes rise and brown.
Cooked rice: Adds a tender, slightly chewy texture to the cakes.

The step that matters

Beat the batter only until smooth. Overmixing develops gluten in the flour, which makes pancakes tough and rubbery. Stopping once the batter is smooth keeps them tender.

Swap the orange

How well each one fits the dish's main ingredients (flour, sugar, egg, buttermilk, butter, rice, honey):

Vanillafits better
Raisinfits better
Figfits better
Orangethe original

Fit is the average pairing score against flour, sugar, egg, buttermilk, butter, rice, honey. Candidates are from the same food group and used in at least 100 recipes.

“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.

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
Honey	1 tbsp (21g)	64
Orange	1 medium (131g)	62
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0

Rice Dollar Pancakes