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 ↓
Blue Corn Flapjacks
Ingredients
Directions
Make the batter
Mix all ingredients in a blender.
Let stand for 5 minutes.
Do not re-mix or stir.
Cook
Pour serving sized amounts from blender to lightly oiled grill or pan.
Wait until bubbles form on top of flapjack, then flip.
Remove from grill when second side is cooked.
Serve
Serve with a pat of butter and syrup, marmalade, or applesauce.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
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).
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 as the pancakes set.
- Baking soda
- Reacts with the batter to lift the pancakes and help them rise.
- All-purpose flour
- Provides the main structure that holds the pancakes together.
- Blue cornmeal
- Gives the pancakes their corn flavour, color, and a slightly grainy texture.
- Butter
- Adds richness and flavour and helps the pancakes brown lightly.
- Nonfat milk
- Supplies liquid that hydrates the flour and cornmeal into a pourable batter.
The step that matters
Do not re-mix or stir after resting. Stirring after the batter rests knocks out the bubbles built up by the baking soda and develops gluten, leading to flatter, tougher pancakes.
“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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