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 ↓
Muz's Pancakes
Ingredients
Directions
Make the batter
Mix dry ingredients thoroughly.
Gently add liquid ingredients, including ¼ cup of butter, and stir until just incorporated.
Do not overwork the batter.
The batter is thick; if you like, it can be thinned with a small amount of water or a little more buttermilk.
Cook and serve
Cook pancakes on a lightly greased griddle.
Pancakes should be turned only once.
They are ready to be turned when bubbles form in the middle and the edges appear cooked.
Once pancakes are turned, use a pastry brush to spread the additional melted butter on top of the pancakes while the other side is cooking. This will keep you from having to spread cold butter on them, which will tear them.
The pancakes will already be buttered once they reach the table.
Top with real maple syrup.
Nutrition, whole recipe (rough)
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 |
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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Flour + buttermilktop 8% of all pairsSmell alikemoderateCooked together3,721 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Sugar + buttermilktop 9% of all pairsSmell alikestrongCooked together2,973 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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 sets.
- Baking powder
- Releases gas in the batter so the pancakes rise and turn light.
- Baking soda
- Reacts with the acidic buttermilk to produce gas, adding lift and a tender crumb.
- Egg
- Adds structure and richness, helping the batter bind and set on the griddle.
- Buttermilk
- Adds acidity that activates the baking soda and contributes tenderness and moisture.
- Butter
- Adds fat for richness and tenderness, and browns the surface of the pancakes.
The step that matters
Stir the batter until just incorporated. Overmixing develops gluten in the flour, making the pancakes tough and chewy instead of tender. Lumps left in the batter are fine and should not be beaten out.
“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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