Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Egg Pancakes
Ingredients
Directions
Make the egg layer
Break the egg into a bowl and beat well.
Grease a frying pan, pour the beaten egg into it, and cook until golden.
Make the batter and cook
Mix the remaining ingredients until well blended.
Grease the pan and pour the mixture into it; add optional green onion, sweet corn, or other chopped vegetables if desired.
Cook until golden.
Roll and serve
Place the egg on the cooked mixture and roll it up.
Cut into 1½–2 inch slices.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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.
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 + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and flour 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
- Eggs
- Set when cooked to form the thin, tender sheet that wraps the pancake.
- Flour
- Provides the bulk and structure that holds the pancake together.
- Tapioca starch
- Adds a chewy, springy texture to the cooked pancake.
- Sugar
- Adds mild sweetness and helps the surface turn golden when cooked.
The step that matters
Cook the egg layer until golden before rolling. The egg must be fully set so it holds together. If it is underdone it tears or sticks when rolled, and if overcooked it becomes dry and brittle.
“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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