Why it works: Flour and soy milk match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 203 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Tie-dye Pancakes
Ingredients
Directions
Make the batter
Add all ingredients into a bowl and mix until batter is smooth.
Cook the pancakes
Lightly grease a frying pan with vegan margarine*, and spoon mixture into pan. Flip pancakes when the bottoms start to brown. Once both sides are nicely browned, place in a dish and leave in a warm oven while cooking the remaining pancakes.
Nutrition, whole recipe (rough)
Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 + soy milktop 1% of all pairsSmell alikestrongCooked together203 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Olive + soy milktop 12% of all pairsSmell alikemoderateCooked together141 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + syruptop 16% of all pairsSmell alikemoderateCooked together2,540 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Soy milk + syruptop 18% of all pairsSmell alikemoderateCooked together15 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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
- Flour
- Provides the structure that holds the pancake together as it sets.
- Baking soda
- Reacts to lift the batter, giving the pancakes a light, airy rise.
- Olive oil
- Adds fat that keeps the pancakes moist and tender.
- Soy milk
- Supplies the liquid that hydrates the flour and forms the batter.
- Egg replacer
- Stands in for eggs, helping bind the batter and add structure.
The step that matters
Flipping the pancakes. Flip only once the bottoms have browned. Flipping too early tears the still-soft surface, and the batter sets as it cooks, so a firm underside holds the shape.
“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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