Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Cheese Pancake Pudding
Ingredients
Directions
Make the batter
Beat the eggs and mix them with club soda, salt, and flour.
Add the milk a little at a time until all the milk is used up. The mixture should resemble thin sour cream.
Add more flour or milk to adjust the consistency if needed.
Cook the pancakes
Take a pancake pan and heat it.
Grease the pan lightly with melted butter or oil.
Place one tablespoon of the pancake mixture in the hot pan, shaking the pan so that the bottom is covered.
When the pancake starts browning, flip it onto the other side.
Place the cooked pancakes in a pan as they are made.
Layer and bake
Lightly butter each pancake.
Put grated cheese on top of each buttered pancake.
Butter the last pancake only, without cheese.
Cover the pan and place it in a larger pan with boiling water.
Let it boil at slow heat until the pancakes are hot.
Serve
Before serving, turn the pancakes onto a plate and cut them into sections, like layer cakes.
Nutrition, whole recipe (rough)
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| 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.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Butter + cheesetop 8% of all pairsSmell alikemoderateCooked together7,962 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + cheesetop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour 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
- Eggs
- Bind the batter and add structure to the pancakes.
- Flour
- Provides the structure that holds the thin batter together when cooked.
- Milk
- Thins the batter to a pourable consistency and adds moisture.
- Butter
- Adds fat for richness and helps the pancakes brown lightly.
- Sour cream
- Adds moisture, tang, and richness to the batter.
- Grated cheese
- Adds savory flavour and melts between the pancake layers.
The step that matters
Shaking the pan to cover the bottom with batter. A thin, even layer of batter cooks quickly and evenly. Too much batter makes a thick, doughy pancake that stays raw in the middle and is hard to flip.
“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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